As relatives gather to celebrate Chinese New Year, news of ... newly-born babies, health of new mothers, death of elderly folks, career changes, new boyfriends and girlfriends brought into the family ... are usually raised.
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A few distant relatives of mine had just given birth to big, bouncy babies. 
As usual, the elders will dish out advice of special diets that promotes would healing during the month following childbirth.
The haruan fish (“sang yue” in Cantonese) is believed to have 'magical' wound-healing properties.
The elders specifically “prescribed” sang yue for women who had just given birth or anyone who has had to endure painful wound surgery.
A quick search on some scientific papers on the Internet revealed that sang yue contains high levels of essential amino acids and a good profile of fatty acids that improves tissue growth and speed up wound healing. Wow!
As the conversation among the elders get more intense, they drill into me that sang yue can be stirfried and cooked as nutritional soup.
As the only journalist in the family, I was tasked to 'put it down in record'. Since I was lazy to take notes or even use my smartphone to video-record, I willed myself to remember as much as I can. Ha! Ha!
This time-consuming process is necessary to distil the fish's medicinal properties. Mmm ... the sang yue soup is delicious to the very last spoonful!
The elders noted sang yue taste just as good when stir-fried and the best cooking oil that is heat stable is palm oil.
When stir-fried in quick high heat, every slice of the sang yue fillet turns out to be tender and succulent. The fragrant ginger and spring onion garnishings enhances the freshness of the fillet.
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The elders noted sang yue taste just as good when stir-fried and the best cooking oil that is heat stable is palm oil.
When stir-fried in quick high heat, every slice of the sang yue fillet turns out to be tender and succulent. The fragrant ginger and spring onion garnishings enhances the freshness of the fillet.
