Milkfish and Green Papaya Soup
The Meatmen
August 4, 2021
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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Ingredients
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 |
Directions
1.
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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2.
In a pot, add in the soup bag of fish, red dates, 6 slices of ginger and peanuts.
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3.
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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4.
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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5.
Add in salt to taste.
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