Snakehead fish

生魚

strengthens the spleenpromotes water metabolism去瘀生肌

The snakehead, a freshwater fish with firm, sweet white flesh and few pin bones, sold live or whole in Hong Kong markets. Pan-fried with ginger until lightly golden and then boiled hard, it produces a robust milky broth that stands up to watercress or papaya. It is the traditional fish for convalescent soups.

TCM properties

Nature · neutral　Flavour · sweet　Meridians · spleen、stomach

Traditional food therapy

In Cantonese food therapy it is used to strengthen the spleen and promote water metabolism, and folk tradition long favoured it in soups during recovery to support the renewal of flesh.

Cautions — read first

Some folk tradition counts fish as a stirring food (發物), one said to aggravate existing conditions, so use your own judgement during a skin flare
Take care if you have gout

Preparation

Clean and scale the fish and pat it dry, then fry it in oil with ginger until lightly golden before boiling.

Origin

廣東珠三角塘魚養殖區 — Live snakehead is a prohibited noxious species in Australia; barramundi is the usual local stand-in

Availability in Australia

Herbal shops / specialists

Pairs well with

Watercress Papaya Dried cured duck gizzard Monk fruit Fresh ginger

Soups that use this ingredient · 1

Yellowcress (marsh cress) and snakehead fish soupNot yet surveyed (we say so honestly)

塘葛菜生魚湯

clears heatdispels dampnessmoistens the lungsSpringSummerAll year

百子櫃Yellowcress / marsh cress· 300 g百子櫃Snakehead fish· 1, about 600 g (1 catty)街市Lean pork· 300 g百子櫃Candied honey date· 2百子櫃Aged dried tangerine peel· 1 piece街市Fresh ginger· 3 slices

“Heaty? Then this is the pot.”