PAPAYA, FISH TAIL AND PEANUT SOUP
1 papaya (about 2 lb)
1 carp fish tail of 1 lb in weight
1 slice ginger
3 oz peanut
¼ dried tangerine peel
- Peel and seed papaya. Cut into large pieces.
- Remove scales from fish. Rinse and pat dry. Saute ginger. Put in fish and fry until both sides turn slightly brown, dish up.
- Wash and soak peanut for 20 minutes, dish up. Drain. Soak and clean dried tangerine peel.
- Boil suitable amount of water. Put in all ingredients and bring to a boil. Parboil for 10 minutes. Then simmer over low heat for 1 ½ hours. Stir in seasoning. Serve hot.ChengWoh.com a provider of chinese herbs since 1933. Visit their site for more information.