Fish Soup with Chinese Marrow, Huai Shan and Fox Nuts Recipe

Number of serving: 4

Preparation time: 10 minutes + 30 minutes soaking time

Cooking time: 80 minutes

1 white meat fish (750g), wash
150g lean pork, wash and slice
500g Chinese marrow, shave and wash, section half.
50g Dried Huai Shan (shan yao), soak in water for 30 minutes, drained
40g Fox nuts
3 slices ginger, shredded
2 liter (8 cups) water
1 pinch salt

Heat up oil in wok, add in ginger and fish. Fried until both sides are golden color, remove from wok, drain. Put water into a big saucepan, bring to boil. Add in all ingredients. Bring to boil over high heat and continue to cook for 15 minutes. Reduce to low heat and cook for 60 minutes. Add salt and ready to serve.

Healthy tips:
If the fish is fresh, skip the frying fish steps. This could reduce even more fat intake for those with cardiovascular problem like high blood pressure or high level of cholesterol

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