Coriander, Scallion, Ginger, Pickled Cucumber and Fish Slice Broth

Why people make this broth

The weather has been strange — winter still mild — and these unsettled spells are exactly when colds spread, especially among the very young and the elderly. When a cold is just starting and the throat feels off, but before any fever or body aches, I cook a quick coriander-scallion broth to coax out a gentle sweat and ease the discomfort. Sweet pickled cucumber is traditionally used to soothe and de-swell the throat; coriander and scallion to disperse and help sweating; and a fresh grass-carp fillet makes the broth tasty and nourishing.

Method

1. Trim and wash the coriander and scallion; cut into sections. Slice the pickled cucumber. Skin the grass carp and slice thinly.
2. Bring 900 ml of water to a boil, add all ingredients, and boil hard for 10 minutes until reduced to 600 ml. Serve.

Nourilo’s Tips

If the throat pain comes from “heat” — too much fried food or hotpot — leave out the ginger; without it the broth helps clear dry heat, settle a flaring throat and ease the voice.