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
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. Set aside.
3. Wash ginger and keep the skin intact. Cut into slices.
4. In a pan, heat sesame oil on medium fire. Fry half of the ginger slices till fragrant. Fry both sides of the fish head or fillet till golden brown. Put aside.
5. Use a claypot to heat sesame oil again on medium fire. Fry remaining ginger slices till fragrant. Add water and bring to a boil.
6. Add red dates and wolfberries, followed by papaya. Bring to a boil again for about 5 minutes.
7. Add fish and simmer on low heat for about 30 minutes. Avoid stirring to prevent the fish from breaking apart.
8. Taste to adjust seasoning. If needed, add salt, ginger powder and sesame oil. Serve hot.
This soup is traditionally prepared with snakehead. You can also use other fish such as threadfin, sea bass, angoli, snapper or cod.
Annie Yang, a traditional Chinese medicine enthusiast, contributed this recipe, which serves two. You can book her confinement meal service at Dine Inn.
(Photo: Young Parents)
More confinement recipes:
Double-boiled whole coconut with black chicken soup
Steamed dang gui pork ribs
Stir-fried mango threadfin
Hashima with red dates dessert
Braised beef tenderloin with Yomeishu sauce and soba noodles