Chinese cuisine

Medium

Fish Maw With Crab Meat

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Fish maw, like tofu, is used for its unique texture and ability to soak up other flavors. Many Chinese people considered it as a traditional delicacy that represents fortune and health. Chef John shows you tips on making it delicious.

Recipe

PRE TIME: 10 min

COOKING TIME: 45 min

TOTAL TIME: 55 min

4 SERVING

Ingredients:

5 oz. Fish Maw
5 cup Vegetable Oil
8 oz. Crab Meat
2 tsp. Baking Soda
8 pieces Ginger, Sliced
2 stalks Green Onion
1 count Whole Chicken
1 tbsp. Ginger, Minced
1 tbsp. Green Onion Flower
1 tbsp. Shaoxing Wine
1 tsp. Salt
1 tsp. Sugar
1 tsp. Zhenjiang Balsamic Vinegar
1 tsp. White Pepper
2 tbsp. Cornstarch Water (2 Tbsp Cornstarch Mixed With 1 Tbsp Water)

Directions:

Step 1

In a large bowl, add fish maw and vegetable oil. Soak for 3 hours.

Step 2

In a wok over medium heat, add 5 cups of oil. When the oil temp reaches 220-250°c / 350-400°f, fry the soaked fish maw until golden brown. Drain and set aside.

Step 3

Put 5 cups of water in the wok, add baking soda, and stir in the fried fish maw into the pot.

Step 4

Bring to boil and remove it from the boiling water. Next, put the fish maw in cold water and soak for 6 hours.

Step 5

Remove the meat from the cooked crabs.

Step 6

Make the broth: pour 4 cups of water in a large pot, add ginger, green onion, whole chicken, and bring to a boil. Simmer for 1 hour. Set aside.

Step 7

Cut the soaked fish maw into 1-inch bite size cubes. Transfer to a bowl.

Step 8

In a wok over medium high heat, add 5 cups of water and bring to boil. Add fish maw and cook for 1 minute. Drain and set aside.

Step 9

In the same wok, add 1 tbsp vegetable oil, minced ginger, garlic, green onion, and fish crab meat. Stir till onion brown.( do not let it burn). Pour chicken broth, shaoxing wine, fish maw into the wok, and bring to oil. Add salt, sugar, zhenjiang balsamic vinegar, white pepper, let it cook in medium heat until fish maw are tender.

Step 10

Enjoy!

Final Notes

Fish maw is one of the precious traditional Chinese ingredients rated along abalone and sea cucumber. Fish maw contains rich proteins and nutrients such as phosphor and calcium, but does not contain cholesterol and therefore it is a very valuable health enhancing ingredient suitable for long time consumption.