Chayote and Sea Bass Soup

Why people make this soup

Recovery from surgery places particular demands on the body: protein is needed to rebuild tissue, fluid balance matters for reducing swelling, and the digestive system must not be burdened at a time when it is already working hard. This soup has become one of the most popular post-surgery soups in Cantonese food-therapy tradition precisely because it meets all those requirements without being rich or difficult to digest.

Sea bass — particularly the smaller saltwater variety — is rich in high-quality protein, collagen, unsaturated fatty acids, and minerals including zinc and selenium. In traditional Chinese medicine it is associated with nourishing the liver and kidneys, supporting the spleen and stomach, and promoting wound healing at a deep tissue level. Chayote is mild, hydrating, and easy on the stomach. Together, they produce a broth that is clean and delicate in flavour — easy to take even when appetite is poor after surgery.

Method

1. Peel the chayote and cut into large chunks. Cut each dried fig in half.
2. Clean and gut the sea bass. Pat dry. In a lightly oiled pan, pan-fry the fish over medium heat until lightly golden on both sides — this step removes fishiness and deepens the flavour of the broth.
3. Bring 2.1 L of water to a boil in a soup pot.
4. Add the pan-fried fish, chayote, dried figs, and ginger slices. Return to a boil, then reduce to a gentle simmer.
5. Cook for 1 hour until the broth reduces to 0.9–1.2 L and takes on a milky, slightly pale colour.
6. Serve warm. The fish can be eaten with the broth.

Nourilo’s Tips

This soup is naturally sweet and suitable for the whole family — not only for post-surgery patients. If you cannot find sea bass, any mild, white-fleshed fish works well in this soup; avoid scaleless fish varieties. If chayote is unavailable outside of Asia, winter melon or a mild courgette are good alternatives. For the first few days after surgery, it may be better to prepare a simple white radish and dried tangerine peel (bai luo bo chen pi) water to help clear anaesthetic drugs from the system, before transitioning to this more nourishing fish soup from day 4 onward.