Threadfin Fish Maw Soup


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.


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)


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.


Here’s are other Fish Maw dishes to consider.

Author: flofoodventure

My passion for cooking and discovering food have prompted me to create this blog. Blessed with the gift of cooking and loving each dish I have prepared and simultaneously sharing these recipes with you. Cooking is not a job but a passion. Thank you for visiting my blog.

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