Chinese Yam and Lotus Seed Fresh Fish Soup

Why people make this soup

When little ones look pale, run thin, tire easily and have loose tummies, Cantonese families often reach for a simple yam-and-lotus-seed soup. Nourilo spotted fresh small sea fish at the market that morning — the kind that cook up into a beautifully sweet broth — and paired them with Chinese yam, lotus seeds, ginger and red dates. It is the sort of pot the whole family can share, traditionally said to settle the digestion and lift the spirits.

Method

1. Clean and rinse the fish. Pan-fry in a little oil until fragrant and golden, then place into a soup (muslin) bag.
2. Rinse the yam, lotus seeds and red dates.
3. Put everything into a pot with 2.4 L of water and simmer about 1.5 hours down to 1.2–1.5 L.
4. Serve the soup and eat the yam and lotus seeds.

Nourilo’s Tips

This soup strengthens the spleen, eases loose stools, opens the appetite and settles the mind — gentle enough for the whole family. If small sea fish are not available, a larger fish such as bighead, golden threadfin or red bigeye works just as well.