Milkfish and Green Papaya Soup

1 hr 30 mins


2 - 3 pax

One of the many confinement food recipes, Milkfish and Green Papaya Soup Chinese-Style boosts 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.

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Adjust Servings
2tbsp Cooking oil
2whole Milkfish (Approx. 1.1kg)
4Ginger slices
20g Red dates
6Ginger 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.
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In a pot, add in the soup bag of fish, red dates, 6 slices of ginger and peanuts.
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Add in hot water and boil over high heat until the soup is milky. It will take about 45 minutes to 1 hour.
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Add in papaya and boil over medium heat for 15 – 20 minutes, depending on how soft you like your papaya slices to be.
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Add in salt to taste.
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