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Fish Maw ~ Fa Kau soup



K nown in Cantonese as 'Fa Kau', I made this fish maw soup for our recent Chinese New Year reunion dinner.  Fish maw refers to the fish stomach that has been extracted, cleaned and sundried and is only sold in dried form and needs to be reconstituted before cooking.  After cooking, the texture resembles somewhat like the sea cucumber as it's slippery and gelatinous with a mild fishy and rather bland taste.



Fish maw is harvested from various fish species from the seas around Thailand, Myanmar, India, New Zealand and United States of  America and is believed to be nutritious and good for the lungs, curing persistent coughs and asthma.











I added in fish paste mixed with minced pork and threw in some vegetables to infuse the fish maw with some flavour......... a very refreshing soup indeed.

Recipe for Fish Maw ~ Fa Kau soup

Ingredients
  • 50 gm dried fish maw
  • 300 gm pork ribs
  • 100 gm mince pork
  • 150 gm fish paste
  • 250 gm Chinese cabbage - cut
  • 10 peppercorns - crushed
  • 6 cups water
  • Sea salt to taste
Seasoning
  • 1/2 tsp  of salt, sugar and sesame oil
Preparation
  1. Soak the fish maw till soft and blanch with hot boiling water.  Drain, squeeze out the water and cut into pieces.
  2. Mix the mince pork and fish paste with the above seasoning.  Set aside.
  3. Wash the pork ribs and blanch in hot boiling water.  Drain, rinse with cold water and set aside.
  4. Bring the 6 cups of water to the boil, add in the peppercorns and the pork ribs.  Continue to simmer under medium heat for about an hour or so.
  5. Add in the Chinese cabbage and fish maw to the soup and continue to simmer for about 30 mins.
  6. Roughly shape the minced pork fish paste mixture into balls and add into the simmering soup.  Once they float up, they're cooked.
  7. Fine tune to taste and ladle into serving bowls.
  8. Serve hot with rice.


I'm sending this entry to  Weekend Herb Blogging # 319 hosted by 
Chris of  Mele Cotte

Comments

  1. I am always the lazy one using all the short cuts to cook my meal but I like your fish maw soup. The soup looks so clear and sounds very healthy too. YUMMY!

    ReplyDelete
    Replies
    1. Thanks, Ann. Clear soup has always been my preference.

      Delete
  2. Hey Aunty Cheah, how are you doing? That soup sure looks good!

    ReplyDelete
    Replies
    1. I'm fine Shirley, just that have been very busy over the Chinese New Year.

      Delete
  3. Replies
    1. This will help cool you down in the sweltering heat.

      Delete
  4. Many people say that fish maw is good for health but I cannot tahan the smell lah. :P

    Gong Xi Fa Cai to you and family. :)

    ReplyDelete
    Replies
    1. If that's the case, you can add in a small piece of ginger to ward off the fishy smell.

      Delete
  5. oh, i didnt know abt its nutritional value and health benefits, i like your idea using fish maw in this simple soup!

    ReplyDelete
  6. Me too...I like it in simple soup. This soup looks delish. I like anything that has gelatinous texture :) Guess you must be very very busy this CNY and I hope you had a wonderful CNY too :)

    ReplyDelete
  7. i think i had this in NZ actually!! apparently its good for the skin too?!? btw, this soup looks soooo delicious...i miss food like that (i don't normally cook asian food that often at home unfortunately!)

    ReplyDelete
    Replies
    1. Must be much cheaper in NZ. Back here it's expensive and also depends on the variety. Yes good for complexion.

      Delete
  8. This simple soup actually look very luxurious to eat as I know that Fish Maw is quite commonly known to be a delicacy for Chinese cooking.

    ReplyDelete
    Replies
    1. Yes, this is a delicacy, that's why I don't make it often.

      Delete
  9. This is something totally new to me! Thanks for introducing me to new ingredients and techniques. The WHB round up should be up soon!

    ReplyDelete
  10. Thanks very much Chris. Yes, I believe this is utterly new to you.

    ReplyDelete
  11. Fantastic work man, keep your heads high you did it.
    recipes for salad

    ReplyDelete
  12. Your minced pork fish paste will taste even better if you have added minced prawns, diced water chestnut and carrot to give it some crunchiness.
    - Jessie

    ReplyDelete
  13. Wow...I too love a clear soup and will spend days making my broths. Loved this rcipe but didn't use pork with the fish paste. I am soo lucky to live near Vancouver with its MANY different oriental markets and a huge Chinstown. I used shrimp paste and dace paste. And fish maw is actually cheap here. OOO love that stuff. Yhank you for post. Now off to find a good recipe for bamboo pipe fungus.

    ReplyDelete
    Replies
    1. Thanks for dropping by. Hope to see you more often!

      Delete
  14. I was thinking of getting fish stomach for it's collagen benefits but I'm a picky eater and rarely try things out of my comfort zone. It's a texture issue. This dish looks like a texture I might not be able to handle. What do you think it might taste like if I separate the fish maw into small pieces and added it to a clam chowder? Would this work nicely?

    ReplyDelete

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