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Papaya Fish Soup

Sliced Sheng Yu (Haruan Fish) and Green Papaya Soup (生鱼片木瓜汤)

Posted on October 29, 2010February 29, 2024 by PatriCa BB 雪冰
My Wok Life Cooking Blog Sliced Sheng Yu (Haruan Fish) and Green Papaya Soup (生鱼片木瓜汤)

“Introducing my light and flavorful Sheng Yu soup, keeping it simple with few elements. This clear fish soup not only tantalizes your taste buds but also looks after your health!”

‘Sheng Yu’ (生鱼), the Chinese term for Haruan fish, also known as Snakehead Murrel, is renowned in Cantonese culture for its believed wound-healing properties, making it recommended for those who have undergone surgery.

Following my father’s recent minor foot surgery, I prepared this ‘Sheng Yu’ soup. Here’s my simple home-cooked recipe. Beyond its post-surgery benefits, this nourishing clear soup is great for promoting healthy skin and complexion—some even swear by its positive effects on certain feminine aspects!

While I might be past the age to rely on such effects, I enjoy the light and subtle taste of this soup. The natural sweetness from papaya and red dates, along with a touch of ginger, not only pleases my palate but aligns with Chinese beliefs about aiding digestion.

Not to forget, the Haruan fish in this soup has a delightful bouncy texture. And for those watching their weight, it’s a low-fat delight! Always a plus, right?

My Wok Life Cooking Blog Sliced Sheng Yu (Haruan Fish) and Green Papaya Soup (生鱼片木瓜汤)

Ingredients
400 gram of Haruan fish fillet, thickly sliced
1 small raw (green) papaya, removed seeds, peeled and cut into blocks
6 – 8 seedless dried red dates (红枣)
1 thick slice of young ginger
1 teaspoon of salt

1500ml of water

Seasoning for the fish:Pinch of grounded white pepper
Pinch of potato starch

Method
1) Rinse and pat dry Haruan fish with kitchen towel. Season well with white pepper and potato starch.

2) Bring a pot of water to a boil over high heat. Place ginger, red dates, papaya and Haruan into the boiling water. Bring all ingredients to a boil again.

3) Then, cover pot with lid slightly titled and lower heat to small fire to simmer for 30 minutes to an hour. Heat off and serve hot.

Usually, we cook this soup with the whole Haruan (smaller fish), but this time, I opted for boneless sliced fish fillet from the mature Haruan fish for added convenience.
Don’t forget to enjoy the papaya as well. Although raw papaya is green and hard, it transforms into a soft and sweet delight when cooked sufficiently in the soup. It’s truly delicious!

My Wok Life Cooking Blog Sliced Sheng Yu (Haruan Fish) and Green Papaya Soup (生鱼片木瓜汤)

A portion of my Sheng Yu and Papaya soup counts about 100kcal.

Tips: Haruan fish provides an affordable source of protein that we can include in our regular diet, offering an alternative to frequent consumption of red meat.
* Sprinkling some potato starch on the fish before cooking helps ‘lock’ in the taste and prevents the fish slices from falling apart.

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