Green Papaya Fish Soup is traditionally eaten during confinement period after giving birth. The Chinese believe that it will help to boost milk supply too!
Serves 2
Ingredients
- 500g Fish head or fish meat
- 1 small green papaya (or half a big one) - around 400g
- 4 dried red dates
- 60g ginger, sliced
- 1 tbsp wolfberry seeds
- 1 tbsp sesame oil
- 5 cups water
Method
- Wash fish clean and cut into big pieces. Pat dry with paper towel and rub some salt on all sides of the fish.
- Bring water to boil in a large pot.
- While waiting for the water to boil, peel the papaya. Remove all seeds and cut into bite-sized chunks.
- Heat up sesame oil in a frying pan. Fry half the ginger for about a minute before adding the fish to fry. Brown fish on both sides until completely cooked.
- When the water boils, put in red dates, fried fish, green papaya chunks and the rest of the ginger. Avoid stirring too much to prevent the fish from breaking. Let simmer for about 30 minutes.
- Season with salt if needed.
Cooking tips:
- You can use seabass, angoli, pomfret, snapper, cod and threadfin for this
- It helps in the soup sweetness if you use very fresh fish
- You can pound the ginger before putting into the pot to release more of its juice
Recipe and image was contributed by Souper Diaries.
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