Astragalus, Codonopsis and Scorpionfish Soup

Why people make this soup

After surgery, the body has used up a great deal of qi and blood to cope with the physical stress of the operation itself. Getting adequate nourishment quickly supports the body’s natural healing process. In Cantonese food-therapy tradition, this soup is a classic: the mild flavour of scorpionfish makes it easy to eat even when appetite is poor, while astragalus and codonopsis gently support energy and immune function. The combination of a delicate fish broth with these two key qi-tonifying herbs has long been a go-to formula for post-operative recovery.

Method

1. Ask your fishmonger to clean and trim the venomous spines from the scorpionfish. Rinse the fish thoroughly at home.
2. Heat a small amount of oil in a pan or wok over medium heat. Pan-fry the fish on both sides until golden and lightly fragrant. This step reduces fishiness and adds depth to the broth.
3. Rinse the astragalus, codonopsis, and ginger briefly. Pit the red dates.
4. Place all ingredients — fish, herbs, dates, and ginger — into a pot with 2.1 L of water.
5. Bring to the boil, then reduce heat and simmer for 1.5 hours (90 minutes).
6. Serve warm. Drink the broth; the fish flesh may also be eaten.

Nourilo’s Tips

This soup is nourishing but not heavy — suitable for young and old alike. If scorpionfish is unavailable, sea bass (lu yu) or another firm white fish such as stone perch (shi jiu gong) works just as well. Drinking this regularly can support general immune function. Avoid it if you have an active fever or illness. For best results after surgery, begin with plain daikon-and-dried-tangerine-peel water on the day of the operation, then move to congee with a little astragalus and dried scallop for the first two days, and introduce this fish soup from around day three.