排 · Renew · soup
Papaya & Fish Soup
木瓜鱼汤
木瓜鱼汤
Serves
3
Time
75 min
For
Breastfeeding period
Po Po sayswhy we make this
“A milky, gentle soup. In Chinese postpartum tradition this is the dish reached for once feeding is established and the body asks for nourishment.”
Ingredients · 材料
At your local Chinese or Asian grocer
500g
White fish fillet (snapper/seabass) 白鱼
or 1 whole snakehead/snapper
1 small (~600g)
Green (unripe) papaya 青木瓜
peeled, deseeded, cubed
5 slices
Old ginger 老姜
4 dates
Red dates (jujube) 红枣
to taste
Sea salt 盐
Method · 做法
1
Pat fish completely dry. Pan-fry both sides in a dry hot wok with the ginger until golden, this is what makes the soup go milky-white.
2
Transfer fish + ginger to a stockpot. Add 1.8L boiling water, papaya cubes, dates.
3
Bring back to boil, then reduce to a steady simmer for 45–60 minutes.
4
Salt at the end. Serve hot in a bowl with the papaya.
Herbs & safety · 安全
Eaten in tradition during the breastfeeding period. We do not claim that any food increases milk supply. If you are worried about feeding, speak to your midwife or a lactation consultant.