PAPAYA FISH SOUP
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PAPAYA FISH SOUP
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
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Rate this recipe!
Print Recipe
Servings
4
Servings
4
Ingredients/配料
Servings:
Units:
Ingredients/配料
Servings:
Units:
Preparation/方法
  1. Rinse raw pearl barley; Soak in water for 1 hour; Remove and drain.
  2. Rinse dried upright ladybell roots and drain them.
  3. Rinse dried scented solomon's seals and drain them.
  4. Rinse fresh fish; Descale the fish with a fish scaler; Gut the fish; Marinate the fish with seasoning (1) for 10 minutes.
  5. Rinse and slice ginger.
  6. Rinse papaya and pat-dry; Trim a bit off each base; Cut the papaya into halves; Scoop out the seeds; Peel; Slice the remaining.
  7. Add ½ tbsp oil to a non-stick wok and heat over a high heat; Add the ginger and stir-fry over a high heat; Turn to a medium heat; Add the fish; Pour seasoning (2) over the fish; Pan-fry the fish over a medium heat till both sides are golden brown; Turn off the heat.
  8. Pour 2.5L into a pot; Bring to the boil over a high heat; Add the fish and the ginger from the step 7; Cook over a high heat for 8 minutes; Scoop off scum with a skimmer; Turn to a low heat; Add the lady bell root, the dried druce and the raw pearl barley; Cover the pot with its cover; Cook over a low heat for 60 minutes; Add the papaya; Cook over a low heat for 20 minutes; Stir in the seasoning (3) till mixed; Turn off the heat; Arrange in serving bowls; Ready to serve.
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