Threadfin Fish Maw Soup

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/

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.

%d bloggers like this: