Chayote and Sea Bass Soup

Why people make this soup

Recovery from surgery places particular demands on the body: protein is needed to rebuild tissue, fluid balance matters for reducing swelling, and the digestive system must not be burdened at a time when it is already working hard. This soup has become one of the most popular post-surgery soups in Cantonese food-therapy tradition precisely because it meets all those requirements without being rich or difficult to digest.

Sea bass — particularly the smaller saltwater variety — is rich in high-quality protein, collagen, unsaturated fatty acids, and minerals including zinc and selenium. In traditional Chinese medicine it is associated with nourishing the liver and kidneys, supporting the spleen and stomach, and promoting wound healing at a deep tissue level. Chayote is mild, hydrating, and easy on the stomach. Together, they produce a broth that is clean and delicate in flavour — easy to take even when appetite is poor after surgery.

Who it suits / who should be cautious

• Suitable from around 3–4 days after surgery (once liquids are tolerated and the doctor has permitted a light diet).
• Ideal for people after any major or minor surgery, after childbirth, or during recovery from serious illness.
• Also appropriate for people with high blood pressure, coronary heart disease, or arterial stiffness, due to the high unsaturated fatty acid content of sea bass.
• Well suited to those with memory decline, a history of miscarriage, or breastfeeding mothers.
• Avoid using scaled-less fish (无鳞鱼) or grass carp varieties — the recipe is specifically for sea bass.

Why these ingredients (the food-therapy logic)

• Sea bass (hai lu yu): In traditional practice, associated with nourishing the liver and kidneys, strengthening the spleen and stomach, resolving phlegm, and — crucially — supporting the deep-tissue wound healing that is needed after surgery. The high protein and collagen content are well supported by modern nutritional science.
• Chayote (he zhang gua): Mild and cooling, associated with supporting the spleen and stomach; its gentle nature makes it ideal for people with low appetite during recovery. Suitable substitutes include winter melon or courgette (zucchini) if chayote is unavailable.
• Dried figs (wu hua guo): Adds gentle sweetness and is traditionally considered supportive of the stomach and intestinal lining.
• Ginger: A small amount to warm the stomach and moderate the cooling nature of the other ingredients.

Ingredients (3–4 bowls)

Ingredient	Amount	Notes
Sea bass (saltwater)	1 fish, ~450 g	Small-medium size; cleaned and gutted; pan-fried first
Chayote	1–2 pieces	Peeled; cut into chunks
Dried figs	3 pieces	Cut in half
Fresh ginger	2 slices

Method

1. Peel the chayote and cut into large chunks. Cut each dried fig in half.
2. Clean and gut the sea bass. Pat dry. In a lightly oiled pan, pan-fry the fish over medium heat until lightly golden on both sides — this step removes fishiness and deepens the flavour of the broth.
3. Bring 7 bowls of water (about 1.75 litres) to a boil in a soup pot.
4. Add the pan-fried fish, chayote, dried figs, and ginger slices. Return to a boil, then reduce to a gentle simmer.
5. Cook for 1 hour until the broth reduces to 3–4 bowls and takes on a milky, slightly pale colour.
6. Serve warm. The fish can be eaten with the broth.

Bro Niu’s tips

This soup is naturally sweet and suitable for the whole family — not only for post-surgery patients. If you cannot find sea bass, any mild, white-fleshed fish works well in this soup; avoid scaleless fish varieties. If chayote is unavailable outside of Asia, winter melon or a mild courgette are good alternatives. For the first few days after surgery, it may be better to prepare a simple white radish and dried tangerine peel (bai luo bo chen pi) water to help clear anaesthetic drugs from the system, before transitioning to this more nourishing fish soup from day 4 onward.

Community questions answered (selected)

• Q (Vivian Cass): My husband just had surgery under general anaesthesia. He dislikes fish — can I use lean pork instead? Bro Niu: After surgery, start with white radish and dried tangerine peel water (small sips at first) to help clear the anaesthetic. Afterwards, conpoy and tangerine peel congee is a gentle option using pork. You can also make a lean pork soup with astragalus (bei qi), red dates, and tangerine peel — this supports wound healing in a similar way to the fish soup.

• Q (Kiki): How many days after surgery can this soup be started? Bro Niu: From approximately day 4 after surgery.

• Q (a): Overseas and cannot find chayote — what can I substitute? Bro Niu: Use jie gua (angled luffa gourd) or courgette / zucchini — both are mild and gentle in nature, making them good alternatives.

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Published May 6, 2021 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.