Wild Watercress, Golden Luo Han Guo and Fresh Fish Soup

Why people make this soup

The cooler months bring with them beloved communal rituals: barbecues, hotpot, late nights with friends and food that is — as Cantonese say — “leung yit” (warm and heaty). After an evening of grilled meats and charred skewers, many people wake up the next day with a scratchy throat, mouth sores, or that bone-deep achiness that comes from staying up too late on top of eating a lot of rich food. This is precisely when wild watercress soup earns its reputation.

Wild watercress (ye ge cai, also known as han cai or Rorippa indica) is a traditional favourite from the markets and mountain foragers of southern China. It is distinctly different from the garden watercress familiar in the West — stronger, slightly bitter, and medicinally more potent. Its active compound, rorippamide, has been studied for cough-relieving and antimicrobial properties, particularly against pneumococcus, influenza bacilli, and Staphylococcus aureus. Combined with luo han guo’s soothing sweetness and the clean protein of fresh fish, this soup is a trusted two-to-three-serving remedy after overindulgence.

Method

1. Trim the wild watercress, removing roots and any yellow or decayed leaves. Wash very thoroughly as it often comes with clinging soil and debris.
2. Crack the luo han guo into pieces.
3. Soak the tangerine peel briefly in water; drain.
4. Clean and gut the fish. Pan-fry in a lightly oiled pan over medium heat until lightly golden on each side — this step makes the broth milkier and more fragrant.
5. Bring 2.4 L of water to a rolling boil. Add all ingredients together — start with boiling water, not cold.
6. Bring back to a full boil, then reduce to a medium-low simmer.
7. Cook for 1.5 hours until the broth is aromatic and the watercress is completely tender.
8. Serve the broth and all the ingredients.

Nourilo’s Tips

Some people use snakehead fish (sheng yu) in this soup, which also works very well and gives a rich broth. Any fresh fish is suitable. The key technique for a flavourful, non-bitter broth is to start with already-boiling water and add all the ingredients at once — this produces a cleaner, sweeter result than starting with cold water. Pan-frying the fish first is worth the extra step.