Grass carp and ginger rice noodle soup with choy sum
Pan-fried fish bones make a milky broth for silky grass carp slices, ginger and choy sum — warming and never greasy.
- 40 min
- Serves 2
- Boil
- Medium
Why it suits you: Qi-deficient people tire easily and have weak appetites, and the heavy sweating of the Summer Solstice drains qi further, so many can't face breakfast. Grass carp warms the stomach, the broth from pan-fried bones is sweet and easy to drink, and ginger adds gentle warmth. A hot bowl restores some strength without sitting heavily.
Method
Prep 15 min · Cook 25 min- 1Toss the fish slices with a pinch of salt, the cornflour and a few ginger shreds and leave for 10 minutes. Soak the rice noodles in boiling water for 3 minutes until soft, drain and divide between two bowls.
- 2Heat the oil and fry half the ginger and the fish bones over medium heat until golden on both sides. Pour in the boiling water and boil hard for 15 minutes until milky, then strain.
- 3Bring the broth back to the boil, blanch the choy sum for 1 minute and lift out, then add the fish slices and turn off the heat as soon as they turn white. Season with salt.
- 4Ladle the fish and broth over the noodles, add the choy sum and remaining ginger, scatter with spring onion and eat straight away.
Cautions
- Grass carp has fine bones, so eat carefully; skip rich fish broth during a gout flare.
Chef's tips
- Fry the bones until golden before adding the boiling water for a milky broth; ask the fishmonger for the bones when you buy the fillet.
The TCM view
Grass carp is sweet and warm, warming the stomach, harmonising the middle and boosting qi. Fresh ginger is pungent and slightly warm, warming the middle and settling nausea. Choy sum is sweet and cool, easing the stomach and bowels, and rice noodles are sweet and neutral, tonifying the middle and easy to digest. The broth warms without drying, ideal when summer heat dulls a weak appetite.
