Chinese Yam, Lotus Seed and Sea Bass Soup

Why people make this soup

Sea bass occupies a special place in Cantonese food therapy. Its protein is considered highly digestible, and it contains copper, zinc and a range of minerals. Traditional Chinese medicine considers sea bass sweet and neutral in temperature, with properties that support the spleen and stomach, nourish the blood and calm the foetus. When combined with Chinese yam (huai shan), lotus seeds and gordon euryale seeds — three of the most widely used gentle tonic herbs in Cantonese cooking — the result is a mild, nurturing broth that is easy to digest and suitable across a wide range of conditions, from poor digestion in children to post-surgical recovery in adults.

Method

1. Clean and gut the sea bass. Heat a little oil in a pan and fry the fish until lightly golden on both sides. Set aside.
2. Soak and rinse the Chinese yam, lotus seeds and gordon euryale seeds. Remove the green inner cores from the lotus seeds.
3. Remove the pits from the red dates.
4. Combine all ingredients in a pot with 2.4 L of water.
5. Bring to the boil over high heat, then reduce to a medium-low simmer for 1.5 hours.
6. Season lightly with salt. Drink the soup and eat the ingredients.

Nourilo’s Tips

This soup is suitable both before and after childbirth. It is traditionally recommended for women with a history of recurrent miscarriage and for nursing mothers with insufficient milk. Those with eczema or active skin conditions should swap sea bass for stone fish or other small white sea fish. The yield of this recipe is suitable for 3–4 people.