Milky Fish Soup With Tofu

For Chinese new mothers, a traditional dish is Milky Fish Soup with Tofu. Its purpose is to stimulate lactation, warm the body, and restore energy. We’re not medical professionals, but this soup is commonly served after giving birth in China.

It’s common knowledge that the food one eats can have a significant effect on one’s health. Advising people to eat more veggies is just the beginning of the complexity of traditional Chinese medicine (TCM). In accordance with TCM principles, some meals are thought to have a “cooling” effect on the body, while others are thought to have a “warming” effect.

After giving delivery, it’s important to eat meals that will help you feel warm and cozy. Protein, vitamins A, B1, B2, B12, niacin, calcium, phosphorus, and iron can all be found in abundance in this traditional postpartum soup. Its primary claim to fame is that it can increase milk output using common items.

You won’t have trouble absorbing the fish or tofu protein. I wouldn’t just recommend this soup to new mothers but to anyone whose body was recently weakened by an illness or operation.

IS THERE A SPECIFIC FISH TO BE USED?

Crucian carp, or a medium-sized fish in the carp family and the ideal choice for this recipe. Be very careful when eating carp, especially if feeding young children, because the fish is full of tiny, microscopic bones.

In contrast to its year-round availability in China, carp is a seasonal catch in the Northeastern United States.

In addition, the fish must be quite fresh; stale freshwater carp have a strong fishy flavor. The fish’s flavor can be improved by washing it well and removing any black film from the inside.

Without carp, any other medium-sized whole fish suitable for soup can be used instead. Fish fillet tofu soup is another option if you prefer to avoid eating fish with bones.

INGREDIENTS:

• 1-1 1/4 pound of scaled and cleaned whole carp
• 1 pound soft tofu
• 4 slices of ginger
• 3 dried Chinese red dates pitted and cut in half lengthwise
• 2 scallions (finely chopped)
• 7 cups of boiling water
• 3 tablespoons of neutral oil
• 2 tablespoons of Shaoxing wine
• 1 tablespoon of chopped cilantro
• 1 tablespoon of dried goji berries
• 1/2 teaspoon of sugar
• 1/2 teaspoon of salt (or to taste)
• 1/2 teaspoon of white pepper (or to taste)
• 1/4 teaspoon of sesame oil (optional)

INSTRUCTIONS:

1. Although the fishmonger will likely have already scaled and gutted your fish, you should check it yourself to ensure all the scales have been removed before preparing the soup. Cut off the carp’s fins with kitchen shears and get rid of any black film you find inside the carp’s cavity. The fish should be dried thoroughly on paper towels on both sides before being seasoned with a quarter teaspoon of salt. Toss the ingredients together and marinate for 30 minutes.
2. Lightly smoke a clean, dry wok over high heat. Then, pour the oil and swish it around until it covers the bottom and sides of the wok. The ginger should be added to a pan over medium heat and cooked for 1 minute or until the edges of the ginger slices are browned. Take out the ginger and put it to the side.
3. Turn the heat up to medium-high and gently lower the fish into the oil. To evenly crisp the fish, tilt the wok, so the oil travels along the length of the fish. Wait around 3–5 minutes for the first side to get golden. When the first side is browned, carefully flip the fish and continue cooking for another 3–5 minutes.
4. In the meantime, start a boil with 7 cups of water. While you finish frying the fish, cover and keep the sauce simmering on low.
5. As soon as the fish is browned on all sides, add the Shaoxing wine around the edge of the wok. Next, pour in hot water and turn the heat up to high. Come back to the wok with the sugar, dates, and ginger. Put a lid on it, and get it boiling over high heat. Cover and cook at a boil for 10 minutes.
6. Open the wok’s lid and throw in the goji berries and tofu. Ten more minutes of simmering, covered, over medium heat.
7. Afterward, throw in some white pepper, sesame oil, onions, and cilantro. If more salt is desired, feel free to add it. Serve!