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Fish Maw Soup

Fish maw soup is a traditional Chinese delicacy that is made using the dried swim bladders of large fish. The key ingredient in the soup, fish maw, has a very soft and spongy texture that allows it to absorb the flavors of any other components it is simmered with. On its own, fish maw has a quite mild or almost flavorless taste, but when cooked with other strong flavored ingredients like mushrooms or meat, the soup takes on those bold tastes. 
Print Recipe
Prep Time 4 hours
Cook Time 40 minutes
Total Time 4 hours 40 minutes
Course Soup
Cuisine Chinese
Servings 8

Ingredients
  

  • 3 L chicken stock
  • 100 g fried fish maw
  • 500 g frozen crab meat thawed
  • 3 eggs
  • 3/4 tbsp salt or to taste
  • 1 1/2 tbsp chicken bouillon powder
  • 5 tbsp potato starch
  • 3/4 cup water

Instructions
 

  • Prep the Fish Maw: The night before preparing the soup, soak the fried fish maw in water to rehydrate and soften it. Change the water 1-2 times to reduce any fishy odor.
  • Cut the Fish Maw: In the morning, remove the fish maw from the water and cut it into small bite-sized pieces.
  • Boil the Chicken Stock: In a large pot, bring the chicken stock to a boil. Once boiling, add the fish maw and thawed crab meat. Stir in the salt and chicken bouillon powder to taste, ensuring the soup has a savory and rich flavor.
  • Thicken the Soup: In a separate bowl, mix the potato starch and water until smooth to form a thick liquid. Gradually pour this mixture into the soup while stirring to achieve the desired thickness.
  • Add the Eggs: Lightly beat the eggs and slowly pour them into the simmering soup in a circular motion, allowing the eggs to form silky ribbons. Let the soup sit for 30 seconds, and the eggs will set perfectly.
  • Garnish: Once the soup has thickened and the eggs are set, sprinkle chopped green onions and fresh cilantro on top for a fresh and aromatic finish.
  • Serve and Enjoy: Your Fish Maw Soup is ready to be enjoyed! Serve it hot as a main dish or as a side to complement a larger meal.

Notes

Soaking Fish Maw: Ensure the fish maw is properly soaked overnight. This will remove excess fishiness and help soften the texture.
Control the Thickness: The potato starch should be added slowly, as it can thicken the soup quickly. Start with a little and adjust to your preferred consistency.
Egg Preparation: When adding eggs, don't stir too much after pouring in the beaten eggs; this will ensure the beautiful silky strands.
Flavor Adjustments: If you prefer a stronger seafood flavor, you can add a few dried shrimp or scallops to the stock while boiling. Adjust seasoning with fish sauce or more chicken bouillon if necessary.
Garnish Options: For added flavor, you can top the soup with a drizzle of sesame oil, or some chili oil for a spicy kick.
Keyword Asian Soup Recipe, Chinese Soup, Fish Maw Soup, Seafood Soup, Traditional Fish Soup