Fish Maw Soup
One of my favourite Chinese New Year (CNY) ingredients is fish maw. I like to eat it throughout the year, and not just during this festive season. It’s actually the swim bladder found in certain fish, and scary as it may sound to some, I love the taste and texture. They are delicious when braised or in steamboat, but one of my favourite ways of eating it is to make fish maw soup, like those chunky shark fin soup served during Chinese wedding dinners. Another good news for fish maw lovers is that it is said to be high in collagen.
When buying fish maw, go for higher grade ones without the “greasy stink” though I know some people actually like this smell. Soaking the fish maw in hot water until softened then squeezing out the liquid and repeating this process help greatly to remove the smell. My favourite are threadfin fish maw which is soft without weird smell and cooks quickly.