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Black bean, adzuki bean and carrot soup with fish tail

Black bean, adzuki bean and carrot soup with fish tail

黑豆紅豆紅蘿蔔魚尾湯
replenishes qisupports the kidneyspromotes water metabolismnourishes the complexionWinter slow-boiled · 2 hours

“The pot she makes when someone needs looking after.”

Ingredientsone pot, serves 4

街市Fish tail· a barramundi tail (盲鰽 / 金目鱸), pan-fried until fragrant first. Hong Kong uses a 鯇魚 grass carp tail, which is not sold in Australia1, 400 to 500 g
百子櫃Black soybean· toasted until fragrant150 g
百子櫃Adzuki bean· also called 赤豆75 g
街市Carrot200 g
百子櫃Red jujube date4
百子櫃Aged dried tangerine peela small piece

Method

Toast the black beans in a dry wok (白鑊, no oil) until fragrant first, and pan-fry the fish tail until lightly golden before it goes in the pot.

  1. Toast the black beans in a dry wok (白鑊, no oil) until fragrant and the skins crack slightly. Rinse the adzuki beans and soak them for half an hour.
  2. Rinse and dry the fish tail, then pan-fry it until lightly golden on both sides.
  3. Peel the carrot and cut it into pieces. Soak the dried tangerine peel until soft.
  4. Bring 2.5 litres of water to the boil and add everything, red dates included.
  5. Boil hard for 10 minutes, turn down to low heat and simmer for 1.5 to 2 hours, then season with salt.

Who it suits

  • kidney weakness in the traditional sense
  • hair going grey early

Who should take care

  • not for people with gout

From the same family

Double-boiled lean pork with ginseng and dendrobiumDouble-boiled chicken with cordycepsDouble-boiled teal with cordyceps

Lo Fo Tong is cultural food-heritage reference, not medical advice. If you are pregnant, unwell or on medication, talk to your doctor or registered practitioner before changing what is in the pot.