All soups › Family classics
Fish head soup with ligusticum, angelica dahurica and gastrodia
川芎白芷天麻魚頭湯
“Simmered the whole day, nothing held back.”
Ingredientsone pot, serves 4
Method
Pan-fry the fish head with the ginger slices until fragrant to take off the fishy edge before boiling it.
- Rinse the 川芎 (Sichuan lovage), 白芷 (Dahurian angelica) and 天麻 (gastrodia) and soak them until soft.
- Clean and wash the fish head, then pan-fry both sides with the ginger slices until fragrant.
- Blanch the lean pork (汆水, a quick boil that draws out the blood and scum).
- Bring 2.5 litres of water to the boil and add all the ingredients along with the red dates.
- Boil hard for 10 minutes, then turn the heat to low and simmer for 1.5 to 2 hours.
- Season with salt and it is ready.
Who it suits
- head wind and headaches
- too much mental work
Who should take care
- Pregnant women should be cautious with Sichuan lovage
- Those who run hot and dry should drink only a little
Soup stories
The office worker's brain soup. Fish head paired with wind-dispelling herbs, traditionally taken to clear head wind and settle a headache, is an old Cantonese combination.
From the same family
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.


