1Small green papaya (this recipes used half of one green papaya - about 400g)
4Dried red dates
60 gramGinger cut into slices
1tbspWolfberry seeds
1tbspSesame oil
5cups Water
Instructions
Wash the fish clean. Chop or cut into big pieces or as per your liking. Pat dry with paper towels and rub some salt on all sides of the fish. Set aside.
Bring water to boil in a soup pot.
While waiting for the water to boil, peel the papaya with a vegetable peeler. Remove all the seeds and cut it into bite-sized chunks.
Heat up sesame oil in a separate frying pan/pot. Fry half of the ginger for about a minute before adding the fish to fry. Brown the fish on both sides until it is completely cooked.
When the water starts to boil, put in the red dates, fried fish, green papaya chunks and the rest of the ginger into a claypot or any suitable soup pot.
Avoid stirring the soup to prevent the fish from breaking. Let it simmer for about 30 minutes.
Season with salt if necessary.
Optional: Pour ⅛ tsp of sesame oil into the soup if desired.
Notes
The fish used must be fresh otherwise the soup would be fishy and not taste as good.
If Mummy can not find green papayas, papayas that are half ripe can be used too but green papaya recommended for this soup during the confinement period.