Introduction:
My favourite Fried Threadfin (Ngoh E) Fish Maw
These fried threadfin fish maw are soft , fast to cook, good to eat and not fishy.
Here is a refreshing, nutritious and simple fish maw soup.
Ingredients:
Three pieces of dried Threadfin Fish Maw
Home prepared Chicken Stock
1 round cabbage (bisect the cabbage, remove the core by marking a v-shaped cuts on both halves, cut each half in half making into 4 sections. Separate the layers of each quarter to your desired size)
1 tablespoons dried scallops
10 tablespoons minced pork
12 – 15 fresh prawns (de shelled/deveined and finely chopped)
Method:
Soak the fish maw in cold water until soft about 10 minutes.
Squeeze dry and cut into bite size pieces.
Placed the minced pork and finely chopped prawns into a mixing bowl with 1 tablespoon Superior Light soy Sauce, dash of grounded white pepper and a teaspoon of corn flour.
Stir the mixture in one direction until it becomes a little gluey.
Form balls with the prawn and minced meat mixture with a wet metal spoon.
Bring to boil home prepared chicken stock about 3/4 filled in an earthen pot.
Wash the dried scallops and add into the pot for sweeter flavour.
Slowly placed the meatballs in the pot and bring to a boil.
Once the meatballs floats, add the cabbage slices until the vegetable are softened.
Now add your desired quantity of threadfin fish maw and cook for another 8 minutes.
Turn off the heat.
Reheat before serving.
Soft, spongy and tasty threadfin fish (Ngoh E) maw.
Recommendation:
Here’s are other Fish Maw dishes to consider.
https://flofoodventure.wordpress.com/2014/10/13/stuffed-fish-maw-with-crab-meat-soup/
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