Hairy Melon, Hyacinth Bean and Pan-Fried Small Sea Fish Soup

Why people make this soup

Small fresh sea fish — varieties like red grouper (hong shan), mullet, and similar small saltwater fish — make wonderfully sweet and flavoursome soups, particularly when pan-fried first until golden. Paired with hairy melon (jie gua) for its moistening, fluid-regulating properties, and hyacinth beans (mei dou) for spleen support, this becomes a light but genuinely nourishing everyday soup. Nourilo also recommends it for postpartum women who have become constipated from eating too many warming tonic foods — the hairy melon and beans help restore balance.

Method

1. Soak the hyacinth beans for 20–30 minutes and rinse. For enhanced effect, dry-fry in a clean wok (no oil) for a few minutes before use.
2. Clean and gut the small sea fish. Pat dry.
3. Heat a little oil in a pan or wok. Pan-fry the fish over medium heat until golden on both sides — about 3–4 minutes per side.
4. Scrape the outer layer of the hairy melon and cut into thick pieces.
5. Place the pan-fried fish, hyacinth beans, hairy melon, and ginger slices into a pot with 2.4 L of water.
6. Bring to a boil, then reduce to a simmer for about 1 hour until about 1.2 L of soup remain.
7. Season lightly with salt if desired. Drink the soup; the melon and beans are also good to eat.

Nourilo’s Tips

Hyacinth beans dry-fried in a clean wok (without oil) take on a warmer, more stomach-strengthening quality — this is a simple step worth doing. If you want to reduce water retention more actively, add a whole unpeeled head of garlic directly into the pot during simmering. Postpartum women who have eaten too many warming tonic foods and are now constipated will find this soup helpful — the hairy melon and beans gently restore balance without being harsh.