Seasonal TCM Dietetics — Spring

    Citrus, Fennel & Snapper Broth

    陳皮茴香魚湯 · Chén Pí Huí Xiāng Yú Tāng

    Liver Qi StagnationWarmCantonese-inspiredSoup
    Citrus, Fennel & Snapper Broth — A clear fish broth with aromatic fennel and tangerine peel, kept light enough for a fresh spring lunch.

    A clear fish broth with aromatic fennel and tangerine peel, kept light enough for a fresh spring lunch.

    Prep
    15 min
    Cook
    25 min
    Total
    40 min
    Yield
    4 servings

    Ingredients

    • 400 g skinless snapper fillet, sliced
    • 5 g aged tangerine peel
    • 1 tsp fennel seeds, lightly crushed
    • 15 g fresh ginger, sliced
    • 1 L light fish or vegetable stock
    • 1 celery stalk, thinly sliced
    • 1 tbsp Shaoxing wine
    • Spring onion and white pepper

    Method

    1. 1Toast fennel seeds in a dry saucepan for 1 minute.
    2. 2Add stock, tangerine peel and ginger; cover and simmer for 15 minutes.
    3. 3Add celery and fish and poach gently for 4–5 minutes until opaque.
    4. 4Stir in Shaoxing wine, season lightly and finish with spring onion.

    Nutrition (approx.): ~160 kcal per serving · 1 bowl (~300 ml)

    All spring recipes

    Dietary guidance only. Not a substitute for individualised clinical assessment or prescribed treatment.