Chrysanthemum Greens (Tong Ho) and Fish Head Soup

Why people make this soup

Some people habitually drink large glasses of ice-cold drinks with every meal. Over time, this can deplete the warmth the digestive system needs to function well — in traditional Chinese medicine terms, cold contracts and obstructs, causing stomach qi to rebel upward rather than descend. The result: a dull, persistent ache in the stomach, a watery tastelessness in the mouth, little appetite, and occasional waves of nausea. This soup is a gentle, everyday response to that pattern.

Chrysanthemum greens (tong ho) have a distinctively fragrant, slightly warming character that is traditionally associated with settling the stomach. The fish head contributes a rich, nourishing broth and is considered in Chinese food therapy to support kidney and spleen function. Ginger and white pepper amplify the warming effect and help lift the fishy smell — the result is a beautifully flavoured, milky-white broth.

Method

1. Halve the fish head and remove the gills; rinse thoroughly.
2. Heat a little oil in a heavy pot or wok. Pan-fry the fish head until golden on both sides and fragrant — this is the key step for a milky, flavourful broth.
3. Immediately pour in boiling water (enough for about 4–5 bowls), add the ginger slices, and bring to a vigorous boil. Reduce heat slightly and simmer for about 30 minutes until the broth turns a rich milky-white colour.
4. Rinse the chrysanthemum greens and add them to the pot. Cook for a further 10 minutes.
5. Season with salt and white pepper powder. Serve hot.

Nourilo’s Tips

The secret to a truly milky fish soup is to pan-fry the fish head (or any fish) until golden before adding the water — and crucially, the water must already be boiling when you add it. This process emulsifies the fats and proteins and gives the broth its characteristic creamy-white colour and depth of flavour.