Nutritious and Tasty Papaya Soup for Lactation
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Ingredients Needed
Carp: Farmed carp with yellow skin and a little yellow on the head, slaughter and set aside.
Papaya: Yellow ripe papaya, the flesh is sweet and refreshing.
Young ginger: Used for frying fish and sautéing to add flavor. Old ginger is spicy and stimulating, and young ginger is more suitable for pregnant women.
Cooking wine: Removes fishy smell and adds fragrance.
Refined salt: Season when the soup is milky white and silky.
Pepper: Season to add flavor to the soup.
Cooking oil: Heat oil in a pan and fry carp.
Essential Tools
Pan: Needed for frying fish and boiling soup.
Soup spoon: Scrape the papaya pulp.
Common Mistakes to Avoid
Choosing the wrong crucian carp: Don’t choose the common green crucian carp found in the market. Opt for crucian carp with yellow skin and a bit of yellow on the head. This type of crucian carp is more suitable for making soup.
Using the wrong ginger: When making soup for pregnant women, avoid using old ginger as it is too spicy and irritating. Use young ginger instead.
Adding salt too early: Do not add salt before the fish soup has stewed to a milky white and silky consistency. Adding salt too early can affect the release of fish protein and make the soup less flavorful.
Stewing papaya on high heat: Don’t add papaya too early. Wait until the fish soup is milky white and thick, then stew it on low heat. Using high heat can affect the soup's presentation, as cooking ripe papaya for a long time will degrade the soup's quality.
Not preheating the pan: Preheat the pan before frying the fish to prevent it from sticking. If the fish sticks to the pan, it may cause the skin to break and affect the color of the fish soup.
Can I use ripe papaya instead
Traditional papaya and crucian carp soup is usually made with unripe papaya, but ripe papaya can also be used.
Ripe papaya has a soft texture and is more likely to soften during cooking. If cooked for a long time like unripe papaya, the ripe papaya pieces will quickly become too soft and gradually disintegrate in the soup. This will not only make the soup too thick and mushy, destroying the refreshing taste of the soup, but also affect the appearance of the soup, making it lose its clarity.
Therefore, when using ripe papaya, shorten the cooking time. Add the papaya when the fish soup is almost done and cook it until it is milky white, then simmer for 3-5 minutes. This allows the sweetness of the papaya to blend into the soup while maintaining the shape and texture of the papaya pieces, so that the soup has a better balance in taste and appearance.
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INGREDIENTS
MAIN INGREDIENTS
- 4 crucian carp
- 2 papayas
ACCESSORIES
- 1 egg
- 20 grams of young ginger
SEASONINGS
- 10 milliliters of cooking wine
- 3 grams of salt
- 2 grams of pepper
DIRECTIONS
STEP 1
Ingredients preparation: Kill and clean about 4 crucian carps; peel, remove the pulp, head and stem of 2 papayas, cut into suitable pieces for later use; prepare 10 slices of about 20 grams of young ginger slices, and fry a poached egg of about 60 grams.
STEP 2
Fry the crucian carp: Heat the pan, pour in about 50 ml of cooking oil, and turn the pan to make the oil evenly distributed (slip the pan). When the oil temperature reaches 50% hot, put in the crucian carp, gently turn the fish body, put in 20g of young ginger slices, fry one side of the fish over medium-low heat for 3-5 minutes until the skin is golden, then turn it over and fry for 3-5 minutes until the other side is also golden, and set aside.
STEP 3
Cook soup: Put in about 20 ml of oil in the pan again, add ginger slices to sauté, add the fried crucian carp and poached egg, then pour in 10 ml of cooking wine to remove the fishy smell, and then add 1500-2000 ml of water, preferably enough to cover the fish body. First, simmer over medium heat for 15 minutes. The fish soup will gradually turn milky white. Use a spoon to skim off the foam.
STEP 4
Add papaya: Keep simmering over high heat for another 15 minutes until the fish soup becomes milky white and thick, then add papaya cubes.
STEP 5
Season and serve: Turn to low heat and simmer for 8 minutes to allow the flavors of the fish soup and papaya to fully blend. Finally, add 3 grams of refined salt and 2 grams of pepper powder to season, turn off the heat, and serve the papaya crucian carp soup in a soup bowl.
Recipe Variations:
Seafood-Flavored Papaya and Crucian Carp Soup: After frying the fish, add a few fresh shrimps and fry them. Once the fish soup has stewed for a while, add clams and wait for them to open. This enriches the soup with the tenderness of shrimp and the freshness of clams, making it suitable for pregnant women who enjoy seafood.
Medicinal Papaya and Crucian Carp Soup: Add 5 grams of codonopsis, 3 slices of astragalus, and 5 red dates to stew with the crucian carp. Codonopsis and astragalus replenish qi, while red dates nourish the blood and calm the mind. This nourishing soup is ideal for pregnant women with weak constitutions.
Coconut-Flavored Papaya and Crucian Carp Soup: Replace part of the water with 300 ml of coconut milk. Fry the fish and cook with other ingredients. The unique coconut fragrance and mellow taste are sweet and nutritious, perfect for pregnant women who prefer sweet and fragrant flavors.
Tomato Papaya Crucian Carp Soup: Add a peeled and chopped tomato (about 200 grams). Stir-fry with young ginger when frying the fish, then cook the soup. The sweet and sour taste of tomatoes reduces greasiness, adds depth, and improves appetite, suitable for postpartum women with poor appetite.
Recipe Tips
Crucian carp processing: When slaughtering crucian carp, thoroughly remove the internal organs and gills. You can use a knife to gently scrape the belly of the fish to remove the black film and reduce the fishy smell.
Papaya selection: When choosing papaya, press it lightly with your hand. If it feels slightly soft, it is a papaya of suitable maturity. Such papaya tastes better and the nutrients are easier to release.
Tips for frying fish: wipe the fish body dry with kitchen paper before frying to prevent oil splashing. Be patient when frying, do not turn it over frequently, wait until one side is fried before turning it over, so that the fish skin is intact and the fish soup is easier to be milky white.
Controlling the heat: Pay attention to the heat during the stewing process of the fish soup. Let the fish soup slowly turn white over medium heat. Be careful not to let the soup overflow when beating the foam over high heat. Finally, simmer over low heat to blend the flavors.
Order of ingredients: Pay attention to the order of adding ingredients to the pot. First fry the fish and add ginger slices to sauté, then add water. Add papaya after the soup turns milky white to ensure the quality and taste of the soup.
Seasoning time: Add salt, pepper and other seasonings when the fish soup is almost cooked. Adding salt too early will cause the protein to coagulate, affecting the freshness and milkiness of the fish soup.
Recipe analyzer
- Recipes: Nutritious and Tasty Papaya Soup for Lactation
- Main Ingredients:4
- Servings per recipe:1
- Servings size:687 g
-
Energy (calories)：71 kcal
-
Protein：3.06 g
-
Fat：4.66 g
Why gray?
-
Carbohydrates：4.16 g
-
Protein: 18%13 kcal
-
Fat: 59%42 kcal
-
Carbohydrates: 23%16 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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