Nyonya Fish Maw Soup
Fish maw soup (鱼漂汤) is a homely dish. I have been taking regular short road trips to Malacca (view food pics on my instagram) this year and this soup is a must-order for me at the Peranakan (Nyonya) eateries there.
This recipe has everyday ingredients such as cabbage, fish balls, minced pork and dried mushrooms. At home, we love to enjoy this as a one-dish soup with multi-grain rice.
Come special occasions such as Chinese New Year next month, you can “upgrade” from normal fish maw to threadfin fish maw, and also add baby abalones to the soup (pic above). It’s also a great recipe for clearing leftover steamboat ingredients. No matter how simple or grand this soup turn out to be, there is always a homely vibe to it. And for me, I love the simple version the most!
Can’t even remember when I last saw or had some fish maws. The soup looks so tasty.
I have heard from aunts that we can puff up fish maw with microwave, without deep frying in oil.
Might you know anything about it? I tried to Google but can’t find any tips…
I’ve not made my own fried fish maw from scratch before since they are readily available. Love to read more about the microwave technique too if anyone can share more info.
I did not know there is standard fish maw and threadfin fish maw. For me, I just eat the fish maw :P
This dish also reminded me of CNY.
Hi! May i know with regards to the pork bones that you mentioned in your comments, r you refering to soup bones or just the bones with no meat? Thank you!
use pork bones if you don’t intend to eat the meat. They are cheap, usually about $2 for a small bag. If you want to eat the meat, then get spare ribs which comes with meat-on.
Soak in room temp tap water can?
should be ok for easy-to-soften type of fish maw such as threadfin fish maw. For the regular or harder types, hot water is more effective to soften them before cooking.