Made with Milkfish and Green papaya, drinking this soup helps to increase the production of breast milk for mothers who are breastfeeding. Milkfish also has a less “fishy” taste but still has the same nutrients compared to other fishes. The sweetness from green papayas and red dates, combined with the light fish broth makes a pleasant and hearty soup that you will go second rounds for.
This recipe is part of our confinement food recipes: click here for full series.
2 tbsp Cooking oil
2 whole Milkfish (Approx. 1.1kg)
4 Ginger slices
20g Red dates
6 Ginger slices
50g Peanuts
3.4 litres Hot water
1kg Green papaya (cut into cubes)
Salt to taste
Wash and pat dry fish. Pan fry the fishes with 4 slices of ginger until golden brown, Transfer fishes into a muslin bag. Discard the ginger slices.
In a pot, add in the soup bag of fish, red dates, 6 slices of ginger and peanuts.
Add in hot water and boil over high heat until the soup is milky. It will take about 45 minutes to 1 hour.
Add in papaya and boil over medium heat for 15 – 20 minutes, depending on how soft you like your papaya slices to be.
Add in salt to taste.
