Orange Vegetable Fish Soup

duration180 mins


  • 2 Grass Carp fish tails fresh
  • 1 medium Japanese pumpkin fresh
  • 4 tomatoes
  • 3 large carrots
  • 1 large fresh
  • 2 slices fresh
  • 2-3 litres water
  • 1 tsp salt
  • 1 tsp oil


  1. After the fish is cleaned, wipe the fish with paper towels or a cloth to remove excess water.
  2. Cover the fish with a small amount of salt (inside and out). Let it sit for an hour and then drain any water.
  3. Peel and cut all the vegetables. Start boiling your soup water.
  4. In a pan, add oil and fry the ginger with the fish on low-medium heat (until the fish is completely cooked and the skin is a slightly browned).
  5. Put the fish into a soup bag and add to water.
  6. Add all ingredients together into the boiling water. Boil for 30 minutes on high heat, reduce to summer for another 2-3 hours (or use internal cooker) Serve!
Please be mindful of any allergies you and/or your family may have before you try out this recipe.