Tomato, Potato & Carrot Grouper Soup

Why people make this soup

In Cantonese food-therapy tradition, grouper (shi chong yu) holds a special reputation for supporting the deep-layer healing of surgical wounds — a quality that makes it popular in households where someone has just had an operation. Paired with tomato, potato, and carrot, the result is a broth that is naturally sweet, gently warming, and easy on a recovering stomach. Nourilo spotted it at the fish stall and came home to recreate a pot — the kind of practical, wholesome cooking that this site is all about.

The soup is traditionally said to support spleen and stomach function (aiding appetite), nourish kidney yin, and build overall vitality. It is particularly recommended after caesarean section, where deep-layer tissue repair is the priority.

Method

1. Clean and gut the grouper. Pat dry. Heat a little oil in a pan and lightly pan-fry the fish until golden on both sides — this removes fishiness and adds depth of flavour.
2. Peel the tomatoes, potato, and carrot; cut each into bite-sized chunks.
3. Place all ingredients — the pan-fried fish, tomatoes, potato, carrot, and ginger slices — into a pot with 1.8 L of boiling water.
4. Bring to a boil, then reduce to a gentle simmer and cook for about 2 hours, until roughly 0.9–1.2 L of soup remain.
5. Season lightly with salt if desired. Serve the soup and eat the fish and vegetables.

Nourilo’s Tips

Grouper is the traditional choice for its wound-healing reputation, but it can be pricey or hard to find. Don’t worry — shi jiu gong, niu qiu fish, or mu mian fish all work well as substitutes. Even sea bass (海鲈鱼) is a good option, with a similar restorative effect. If the fish cannot be pan-fried first (e.g., for a recovering patient who needs to minimize oily food), blanch it briefly in boiling water instead to reduce any fishy smell.