Soups
Crown Daisy Greens and Big Fish Head Soup
traditionally used to support healthy blood pressure, nourish the brain, and aid digestion
Why people make this soup
Crown daisy (tong hao) is a leafy green that appears in markets from late autumn through winter. Its flavour is distinctive — a little like chrysanthemum, aromatic and slightly bitter — and it pairs remarkably well with a milky fish head broth. Bro Niu notes that this vegetable is underused in Western cooking but is exceptionally nutritious: high in dietary fibre for digestive regularity, rich in potassium which is associated with healthy blood pressure, and a source of the calcium that growing children and ageing bones alike need.
For older adults dealing with high blood pressure or declining memory, who also find very cold foods hard on the stomach, crown daisy is a helpful choice. It does not need long cooking, and the warm broth from a pan-fried fish head is one of the simplest, most satisfying soups in the Cantonese repertoire.
Who it suits / who should be cautious
- Suitable for all ages: children need calcium for bones; older adults benefit from the brain-supporting fats in the fish head and the blood pressure-associated potassium in the greens.
- People with anaemia or cognitive decline may find this soup particularly useful.
- Kidney disease: blanch the crown daisy in boiling water first, pour off the water, then add the blanched greens to the soup. Potassium is water-soluble and this step removes much of it.
Why these ingredients (the food-therapy logic)
- Crown daisy (tong hao): High dietary fibre supports gut motility and digestive regularity. Rich in potassium, which is associated with moderating blood pressure. Traditionally associated with calming the spleen and stomach, settling the nerves, and supporting brain function.
- Large fish head: Rich in omega-3 fatty acids, DHA, and lecithin — nutrients associated with brain health and cognitive function in both Western nutrition and traditional Cantonese food therapy. Pan-frying first ensures a rich, milky-white broth.
- Ginger: Warms the stomach, prevents fishiness, and enhances the broth’s flavour.
Ingredients (2–3 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Crown daisy greens (tong hao) | ~225 g (6 liang) | Wash thoroughly |
| Large fish head | 1 | Cleaned, cut into large pieces |
| Fresh ginger | 3 slices | — |
| Cooking oil | small amount | For pan-frying the fish head |
| Shaoxing wine or dry sherry | a splash | Added after pan-frying |
| Water | 5–6 bowls (~1.25–1.5 L), boiling | Must be boiling when added |
| Salt and seasoning | to taste | — |
Method
- Wash the fish head, clean well, and cut into large pieces. Pat dry.
- Heat a small amount of oil in a wok or large pot. Pan-fry the fish head pieces over medium-high heat until golden on both sides and fragrant.
- Splash in Shaoxing wine, then immediately add the 5–6 bowls of already-boiling water.
- Add ginger slices. Boil vigorously over high heat for about 15 minutes until the broth turns a milky-white colour.
- Wash the crown daisy greens. Add them to the pot along with seasoning (salt to taste).
- Simmer for a further 5 minutes until the greens are just tender.
- Serve immediately, together with the fish and greens.
Bro Niu’s tips
The secret to a milky-white fish soup broth: always start with boiling water, not cold, and maintain a vigorous boil for at least 10–15 minutes. This emulsifies the fish fats into the broth. Crown daisy should only be added at the end — it cooks quickly and should remain slightly bright and fragrant. Don’t overcook it or it loses its colour and flavour. The high potassium content is worth noting: for kidney patients, blanching the greens separately first and discarding the water is a simple step that makes this soup accessible for them too.
Community questions answered (selected)
- Q (Tracy): Can I use any large fish head, or does it need to be a specific species? Bro Niu: As long as the fish head is fresh, any species is fine for a soup. The large “big head” (bighead carp) is popular because the gelatinous meat around the fish head is particularly delicious.
Published January 8, 2023 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
