Red-Braised Fish Maw

Name: Red-Braised Fish Maw
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 600 g Rehydrated fish maw; 50 g Oyster sauce; 300 g Chicken broth; 10 g Wet starch; 30 g Soy sauce; 30 g Cooking wine; a pinch White pepper; 3 g Salt; 3 g MSG; 3 g Chopped scallion; 2 g Minced ginger

Golden-hued and tender with deep, savory flavor, this Cantonese winter specialty features rehydrated fish maw that is slowly simmered and then braised in red sauce.

50 min

Easy

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Ingredients

Rehydrated fish maw 600 g

Oyster sauce 50 g

Chicken broth 300 g

Wet starch 10 g

Soy sauce 30 g

Cooking wine 30 g

White pepper a pinch

Salt 3 g

MSG 3 g

Chopped scallion 3 g

Minced ginger 2 g

Instructions

Rehydrating the fish maw

First, simmer the fish maw in hot water over low heat. Once softened, soak it in cold water. Repeat this process several times until the gelatinous texture and any fishy smell are fully removed. Then soak in cold water for 24 hours, after which the fish maw will become tender, smooth, and white.

Simmering the fish maw

Cut the rehydrated fish maw into pieces. Simmer it with cooking wine, chopped scallion, minced ginger, and an appropriate amount of chicken broth over low heat, then drain off the original broth.

Red-braising to finish

Pour oyster sauce into a wok and heat it over high heat. Add the fish maw, then add chicken broth, soy sauce, MSG, salt, and white pepper. Just before plating, stir in the thickened wet starch slurry.