There’s something incredibly comforting about a bowl of warm, nourishing soup that’s packed with nutrients. This fish maw soup recipe is my go-to when I want something both luxurious and healing—it’s a true classic in Chinese cuisine.
The Secret Behind This Fish Maw Soup
Fish maw is renowned for its incredible nutritional benefits. It’s a powerhouse for boosting energy, nourishing the blood, enhancing beauty, and strengthening the body. It’s no wonder it’s a cherished ingredient in Chinese cuisine, especially in soups.
Recently, a friend gifted me some dried fish maw, and I couldn’t wait to transform it into a comforting soup.
In Cantonese cooking, soups like this are treasured for their ability to warm the soul and deliver a hefty dose of collagen with every sip.
Today, I’ll share my go-to recipe for a nourishing fish maw soup. Once cooled, the soup will naturally solidify (see image below), a sure sign that it’s packed with collagen.
This method ensures there’s no fishy taste while preserving all the natural goodness. The result? A bowl of soup that’s rich, flavorful, and brimming with health benefits.
When it comes to preparation, I always pit and chop the red dates, but if you prefer, you can leave them whole—it won’t affect the flavor.
Since I used dried fish maw for this recipe, a bit of planning is required. The fish maw needs to be steamed and then soaked for 12 hours to achieve the perfect texture.
You might notice that I don’t add any salt to this soup. The sweetness from the rock sugar and dried longan naturally balances the flavors, making it light yet deeply satisfying.
Trust me, one spoonful of this collagen-rich soup and you’ll understand why it’s such a beloved classic.
Why You‘ll Love This Recipe
- Packed with Nutrients: Fish maw is rich in collagen and essential for skin and joint health.
- Simple to Make: While soaking fish maw takes time, the steps are straightforward.
- Customizable: You can adjust the sweetness and spice to your liking.
- Perfect for Sharing: A hearty soup that’s great for family gatherings.
Ingredients
- 70g fish maw (about 3 pieces)
- 50g ginger (30g sliced for soaking fish maw, 20g smashed for soup)
- 7 dried longan, peeled
- 7 red dates, pitted
- 30g goji berries
- 10g rock sugar
- 100ml Shaoxing wine
- 1000ml water
Instructions
1. Prepare the Fish Maw
- Steam the fish maw in a steamer over boiling water for 5 minutes, or until it starts to curl.
- Transfer the steamed fish maw to a container with cold water and 30g of sliced ginger. Cover with plastic wrap and refrigerate for at least 12 hours.
- After soaking, rinse the fish maw thoroughly to remove any oil and blood, then cut it into small pieces.
2. Prepare the Ingredients
- Peel the dried longan.
- Pit the red dates and cut them into small pieces.
- Rinse the goji berries.
- Wash and smash the remaining ginger.
3. Cook the Soup
- Add the prepared fish maw, dried longan, red dates, goji berries, and smashed ginger to a slow cooker or clay pot.
- Pour in the Shaoxing wine and add the rock sugar.
- Add enough water to cover the ingredients (about 1000ml).
- Bring to a boil over high heat, then reduce to low heat. Simmer for 1.5–2 hours, stirring occasionally.
- The soup is ready when it becomes slightly thick and the flavors have melded together.
Frequently Asked Questions
Q: What is fish maw, and where can I find it?
A: Fish maw is the dried swim bladder of certain fish. It’s prized for its high collagen content and is commonly found in Asian grocery stores or specialty markets.
Q: Can I substitute Shaoxing wine?
A: Yes, you can use dry sherry or omit it entirely if you prefer an alcohol-free version.
Q: How long can I store leftovers?
A: Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
Q: Can I add other ingredients?
A: Absolutely! Common additions include dried scallops, lotus seeds, or even chicken pieces for added flavor.
Fish Maw Soup Recipe
Ingredients
- 70 g fish maw about 3 pieces
- 50 g ginger 30g sliced for soaking fish maw, 20g smashed for soup
- 7 dried longan peeled
- 7 red dates pitted
- 30 g goji berries
- 10 g rock sugar
- 100 ml Shaoxing wine
- 1000 ml water
Instructions
Prepare the Fish Maw
- Steam the fish maw in a steamer over boiling water for 5 minutes, or until it starts to curl.
- Transfer the steamed fish maw to a container with cold water and 30g of sliced ginger. Cover with plastic wrap and refrigerate for at least 12 hours.
- After soaking, rinse the fish maw thoroughly to remove any oil and blood, then cut it into small pieces.
Prepare the Ingredients
- Peel the dried longan.
- Pit the red dates and cut them into small pieces.
- Rinse the goji berries.
- Wash and smash the remaining ginger.
Cook the Soup
- Add the prepared fish maw, dried longan, red dates, goji berries, and smashed ginger to a slow cooker or clay pot.
- Pour in the Shaoxing wine and add the rock sugar.
- Add enough water to cover the ingredients (about 1000ml).
- Bring to a boil over high heat, then reduce to low heat. Simmer for 1.5–2 hours, stirring occasionally.
- The soup is ready when it becomes slightly thick and the flavors have melded together.
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