Receta Fish Maw Soup 鱼鳔汤
This is the second recipe that I adapted from Cass. When Cass posted this simple and delicious Fish Maw Soup, I quickly bookmarked and cooked this Fish Maw soup during Chinese New Year. A very simple and satisfying soup that my family really enjoyed very much. *Sorry this is actually a late post that was left in my draft for quite sometime.
Fish maw (鱼鳔 - yú biào is an excellent source of collagen and cabbage. Many Chinese people believe that drinking fish maw soup and eating fish maw will improve their complextion. Napa cabbage may reduce the risk of developing certain types of cancer. The isothiocyanates found in Napa cabbage may lower the chances of lung cancer among smokers.
Fish Maw Soup
Ingredients: with slight adjustment, serves 6
- 80g Fish Maw
- 1.5L Chicken broth + 800ml water
- 300g Napa cabbage, cut to 4 cm
- 1 tsp Salt
- 2 pinces Pepper
- Coriander
- Prawn Meatballs
- 150g Minced pork
- 200g Prawns without shell, blended
- 5 Water chestnuts, peeled and chopped
- 1/2 tsp Salt
- 1/2 tsp Sesame oil
- 1/2 tbsp Water
- 2 tsp Cornstarch
- 1/2 tbsp spring onion, cut finely
Method:
Soak fish maw in a large basin of cold water until soft. Remove, cut into 2 1/2cm (1 in) cubes and rinse.
Mix prawn meatball ingredients together and chill for 30 minutes then divide into small portions, about 20- 25, then roll into balls.
Heat stock in a large pot, add cabbage, salt, pepper and fish maw and simmer until cabbage is tender.
When cabbage is almost done, add prawn meatballs and simmer until they rise to the surface.
Garnish with coriander leaves/cut spring onion and serve immediately.
Hope you have a nice weekend!