400g green papaya
500g fresh fish head or fillet
Pinch of salt
Pinch of Bentong ginger powder
60g old Bentong ginger
1 tbsp sesame oil
5 cups water
5 dried red dates
1 tbsp wolfberries
(Also read: Recipe For Stir-Fried Fish Belly With Bittergourd)
1. Peel and cut papaya into small chunks. Remove seeds.
2. Wash fish and cut into pieces. Drain off excess water and rub on salt and ginger powder. Reserve.
3.?Wash ginger and the skin intact. Cut into slices.
4. Inside of a pan, heat sesame oil on medium fire. Fry one half of the ginger slices till fragrant. Fry them on the fish head or fillet till golden brown. Put aside.
5. Try a claypot to heat sesame oil again on medium fire. Fry remaining ginger slices till fragrant. Add water and carry to a boil.
6. Add red dates and wolfberries, accompanied by papaya. Give to a boil again for approximately A few moments.
7. Add fish and simmer on low heat around 30 minutes. Avoid stirring to counteract the depend on breaking apart.
8. Taste to change seasoning. If necessary, add salt, ginger powder and sesame oil. Serve hot.
This soup is traditionally prepared with snakehead. You may as well use other fish such?as?threadfin,?sea bass,?angoli, snapper or cod.
Annie Yang, a standard Traditional chinese medicine enthusiast, contributed this recipe, which serves two. You possibly can book her confinement meal service at?Dine Inn.
(Also read: Where to Get Your Hawaiian Poke Fix in Singapore)
This article first appeared on www.youngparents.com.sg.