Skip to main content
logo
Food Advertising by

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
  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

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Vietnamese Braised Pork Ribs ~ 越南排骨

These succulent pork ribs are meaty and tender and they go very well with white rice.  They are delicious and finger licking good!


Vietnamese Braised Pork Ribs ~ 越南排骨
Ingredients
1 kg pork ribs2 lemon grass, lightly smashed and finely chopped, about 2 Tbsp1.1/2 Tbsp soy sauce1/2 Tbsp fish sauce1 tsp salt1 Tbsp brown sugar1/2 Tbsp garlic, chopped or grated1 tsp Chinese 5 spice powder1 Tbsp finely chopped gingerMethod Marinate the pork ribs overnight with all the above ingredients.Reserve the marinade. Cook the ribs in a non-stick pan, add in 2 cups water and continue to cook till the ribs are tender and the sauce has been reduced.Fine tune to taste. Dish out.Cook the marinade with a bit of cornflour to thicken.Pour the marinade over the ribs before serving.

Chocolate chip banana bread ~ 香蕉巧克力蛋糕

This is an easy peasy recipe where no mixer is required.  Method is more or less like making muffins.  The texture of this banana loaf is soft, moist and there is a perfect blend between the aromatic bananas and chocolate chips.








Chocolate chip banana bread   ~    香蕉巧克力蛋糕
Ingredients
1/4 cup oil100 gm caster sugar1 tsp lemon/orange zest2 large eggs, lightly beaten1/2 cup choc chips188 gm plain flour1 tsp bicarbonate of soda1/2 tsp salt1 cup (about 300 gm) over-ripe bananas, mashed (about 3)1/2 cup walnuts, coarsely chopped (optional)Extra choc chips to sprinkleMethod Grease and flour a 8.1/2" x 4.1/2" loaf pan.Whisk flour, bicarbonate soda, salt and sugar.  Set aside.Mash the bananas and mix in oil and beaten eggs.Pour the wet ingredients into the flour mixture.Stir in choc chips.  Do not overmix.Spoon batter into the loaf pan.  Level the surface and sprinkle on some choc chips.Bake in a preheated oven @ 180 deg.C for about 45 to 50 mins. Test with a skewer till it comes out cle…

Topo Map Cake ~ 地图蛋糕

I think it is more appropriate to name this cake just as 'Topo map cake' for the layers in this cake really look like a map.  Layering this cake can be quite challenging as a great deal of patience is required.  But patience and endurance do pay and after the cake is baked and once you sliced it up, you'll be so pleased to see the pretty layers and the colour combination.  Not only does it look awesome, the texture is good too, soft and moist.




Topo Map Cake  ~   地图蛋糕 (adapted from 'here')

A)  250 gm salted butter
      100 gm caster sugar
      4 large egg yolks
      200 gm self-raising flour
      60 ml milk
      1 Tbsp matcha powder, sifted
      1 tsp vanilla
      Cocoa powder for dusting
B)  4 large egg whites
      50 gm caster sugar

Method

Beat butter, sugar and vanilla till creamy, add in egg yolks one at a time.Fold in sifted flour alternating with milk till well incorporated.Divide into two portions.  Leave one portion plain but sift in matcha powder into…