Guide To Make Fish Maw Soup Recipe Simple

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Fish maw soup is a treasured dish in many cultures, particularly in China and Southeast Asia. This luxurious soup is known for its rich flavor and unique texture, thanks to the key ingredient: fish maw, also known as swim bladder. While the concept might be unfamiliar, the reward is a deeply satisfying and nourishing soup.

This guide will take you through everything you need to know about creating a delicious fish maw soup at home, including ingredients, step-by-step instructions, and nutritional information.

Nyonya Fish Maw Soup (Hu Pioh / Yu Piu Soup)
Nyonya Fish Maw Soup (Hu Pioh / Yu Piu Soup)

Ingredients:

1 ounce dried fish maw (soaked for 24 hours, cleaned and sliced)

  • 1/2 pound skinless, boneless chicken breasts (cut into bite-sized pieces)
  • 6 dried shiitake mushrooms (soaked in hot water for 30 minutes, stems removed and sliced)
  • 10 dried scallops (soaked in hot water for 30 minutes, shredded)
  • 1 tablespoon dried baby shrimp (soaked in hot water for 10 minutes, rinsed)
  • 12 cups chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 tablespoon oyster sauce
  • 1 teaspoon white pepper
  • 1 teaspoon sesame oil
  • Salt, to taste
  • Chopped green onions (for garnish)

  • Directions:

    1. Prepare the fish maw: Soak the dried fish maw in clean water for at least 24 hours. Drain and rinse thoroughly. Using a sharp knife, carefully remove any remaining scales or impurities. Slice the fish maw into thin strips.
    2. Sauté the aromatics: In a large pot or Dutch oven, heat a drizzle of oil over medium heat. Sauté the soaked and chopped dried shrimp until fragrant, about 30 seconds.
    3. Simmer the chicken: Add the chicken pieces to the pot and cook until lightly browned on all sides. Pour in the chicken broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes, or until the chicken is cooked through.
    4. Add remaining ingredients: Add the sliced fish maw, soaked shiitake mushrooms, shredded scallops, soy sauce, Shaoxing wine, oyster sauce, and white pepper to the pot. Bring to a simmer and cook for an additional 10 minutes, or until the fish maw is translucent and tender-crisp.
    5. Season and serve: Season the soup with sesame oil and salt to taste. Garnish with chopped green onions and serve hot with steamed rice.

    Nutrition Facts:

    (Per serving)

    Calories: 350

  • Fat: 15g
  • Saturated Fat: 5g
  • Cholesterol: 100mg
  • Sodium: 800mg (depending on added salt)
  • Carbohydrates: 20g
  • Protein: 30g

  • Please note: This is an approximate nutritional value based on the ingredients listed. Actual values may vary depending on the specific brands used.

    Conclusion

    Fish maw soup is a unique and flavorful dish that is sure to impress your guests. While the fish maw itself might seem intimidating, it’s surprisingly easy to prepare at home. With its rich broth, tender chicken, and delightful textural contrast from the fish maw, this soup is a true comfort food experience.

    Frequently Asked Questions (FAQs):

    1. What is a substitute for fish maw? If you can’t find fish maw or are hesitant to try it, you can substitute another gelatinous ingredient like sliced abalone or pork skin. These will provide a similar texture but with a slightly different flavor profile.

    2. Can I use pre-soaked fish maw? Yes, many Asian grocery stores sell pre-soaked and cleaned fish maw, which can save you some preparation time.

    3. How long can I store leftover fish maw soup? Leftover fish maw soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stovetop.

    4. What are the health benefits of fish maw soup? Fish maw is a good source of collagen, which is believed to support healthy skin and joints. It’s also a good source of protein and may offer some digestive health benefits.

    5. Is fish maw soup expensive? Fish maw itself can be a pricier ingredient, depending on the quality and source. However, the other ingredients in this recipe are relatively affordable.