1 whole garoupa [about 300 gm] - clean and cut into half
1 tbsp meddlar seeds [goji/wolfberries]
1/2 tsp salt to taste
1/2 tsp chicken stock granules
5 gm [1 piece] tian-ma [Rhizoma Gastrodiae Elatae]
3-4 slices dong quai [angelica roots]
5 pieces chuan qiong [szechuan lovage rhizome]
some button mushrooms [I omit]
3 bowls water
- Rinse herbs and place in a soup pot with water. Bring to a boil and simmer for 15 minutes until aromatic. Put in the fish and goji to cook [add button mushrooms if using]. Let is boil.
- Add in seasoning to taste.
- Serve hot.
- Tian - Ma [Rhizoma Gastrodiae Elatae] is also known as Gastrodia Tuber. The sweet and neutral herb has been used in TCM to relieve pain, treat neurasthenia and insomnia, depression, blood-vessel type of migraine, etc., as it calms internal Wind and convulsions, soothes the Liver, controls ascending Yang due to Yin Deficiency, etc., by enhancing the function of liver channels.
I'm linking this post to Muhibbah Malaysian Monday October 2012 hosted by
Sharon of Test with Skewer
and also submitting this post to TSK Butler Soup Kitchen Monthly Blogger Event
October 2012 and also in conjunction with World Food Day hosted by The Spanish Wok.