Fish belly (grass carp belly)

魚腩

nourishes yinstrengthens the spleen養胃油潤——最易滾出奶白湯

The belly cut of grass carp, the fattiest and most gelatinous part of the fish, cut specially by market fish stalls for soup and congee. Fried in a ginger-rubbed wok, splashed with wine and hit with fully boiling water, it yields the milkiest, richest fish broth of any cut. Tomato-and-fish-belly soup is the homely showcase.

TCM properties

Nature · neutral　Flavour · sweet　Meridians · spleen、stomach

Traditional food therapy

In Cantonese food therapy fish belly is used to nourish yin, strengthen the spleen and care for the stomach, its natural oils making the prized milky broth.

Cautions — read first

[SAFETY CRITICAL] Freshwater fish such as grass carp must be cooked right through; raw or half-cooked they carry a risk of Chinese liver fluke
The belly is on the fatty side, so switch to fish slices if you are eating light
Those with gout should go carefully with milky fish soups
Watch out for the bones

Preparation

Pat it dry, start the wok with ginger and sear both sides until fragrant, splash in wine, then add boiling water (it must be boiling) and keep it at a hard boil to bring the milky colour out.

Origin

珠江三角洲塘魚養殖區（鯇魚） — Grass carp not retailed in AU; belly cuts of local species from fishmongers are the stand-in

Availability in Australia

Common at Asian grocers

Pairs well with

Tomato Tofu Fresh ginger Leaf mustard green

Soups that use this ingredient · 1

Tomato, tofu and fish belly soup (grass carp belly)Not yet surveyed (we say so honestly)

番茄豆腐魚腩湯（魚腩滾湯）

nourishes yinmoistens the lungswhets the appetiteAll year

街市Fish belly (grass carp belly)· about 300 to 400 g街市Tomato· 2 to 3百子櫃Tofu· 1 block街市Fresh ginger· 3 to 4 slices街市Spring onion / scallion· to taste

“The pot Ah Ma keeps for her night owls.”