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Papaya and crucian carp soup
木瓜鯽魚湯
“The pot she makes when someone needs looking after.”
Ingredientsone pot, serves 4
街市Crucian carp· also written 鰂魚; pan-fry until fragrant first, then put it in a fish bag. In Australia use one whole silver perch, or two or three small bream1
Method
Pan-fry the fish first until lightly golden, then pour in boiling water and boil hard until the soup turns milky white. Put the fish in a fish bag so no bones break loose. Fish soup should not be boiled for long, 45 minutes to 1.5 hours.
- Clean and gut the crucian carp, pat it dry, and pan-fry it with the ginger slices in an oiled wok until both sides are lightly golden.
- Put the fried fish into a 魚袋 fish bag, a muslin soup bag, so loose bones do not scatter through the soup.
- Peel and seed the papaya and cut it into pieces.
- Pour in 2 litres of boiling water and keep it at a hard boil until the soup turns milky white.
- Add the papaya, peanuts and red dates, then simmer over medium-low heat for 45 minutes to 1.5 hours.
- Season with salt and it is ready.
Who it suits
- breastfeeding mothers building milk supply
- the postnatal confinement month (坐月)
Who should take care
- Avoid green papaya during pregnancy (protease)
- People with gout should go easy on milky-white fish soups
Soup stories
Pouring boiling water over the fish straight after frying is the folk trick that turns a fish soup milky white. In Hong Kong this is the classic soup for building milk supply during the confinement month.
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.