Crown Daisy Greens and Big Fish Head Soup

Why people make this soup

Crown daisy (tong hao) is a leafy green that appears in markets from late autumn through winter. Its flavour is distinctive — a little like chrysanthemum, aromatic and slightly bitter — and it pairs remarkably well with a milky fish head broth. Nourilo notes that this vegetable is underused in Western cooking but is exceptionally nutritious: high in dietary fibre for digestive regularity, rich in potassium which is associated with healthy blood pressure, and a source of the calcium that growing children and ageing bones alike need.

For older adults dealing with high blood pressure or declining memory, who also find very cold foods hard on the stomach, crown daisy is a helpful choice. It does not need long cooking, and the warm broth from a pan-fried fish head is one of the simplest, most satisfying soups in the Cantonese repertoire.

Method

1. Wash the fish head, clean well, and cut into large pieces. Pat dry.
2. Heat a small amount of oil in a wok or large pot. Pan-fry the fish head pieces over medium-high heat until golden on both sides and fragrant.
3. Splash in Shaoxing wine, then immediately add the 1.5–1.8 L of already-boiling water.
4. Add ginger slices. Boil vigorously over high heat for about 15 minutes until the broth turns a milky-white colour.
5. Wash the crown daisy greens. Add them to the pot along with seasoning (salt to taste).
6. Simmer for a further 5 minutes until the greens are just tender.
7. Serve immediately, together with the fish and greens.

Nourilo’s Tips

The secret to a milky-white fish soup broth: always start with boiling water, not cold, and maintain a vigorous boil for at least 10–15 minutes. This emulsifies the fish fats into the broth. Crown daisy should only be added at the end — it cooks quickly and should remain slightly bright and fragrant. Don’t overcook it or it loses its colour and flavour. The high potassium content is worth noting: for kidney patients, blanching the greens separately first and discarding the water is a simple step that makes this soup accessible for them too.