Fish Maw Goodness

Fish Maw a good source of collagen, proteins and nutrients.

A traditional and family favourite delicacy for Chinese New Year.

For details check out this link at my new blog.

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.

Stuffed Fish Maw with Crab Meat Soup


Two large pieces of dry tubular Fish Maw

3 meaty fresh mud crabs

A bowl of fresh minced pork

1 small Chinese cabbage

1 medium carrot (grated)

Home made chicken broth

Few stalks of chopped cilantros

Marinate for the crab and meat fillings:

1 teaspoon sea salt

Grounded white pepper

1 tablespoon sesame oil

1 egg white

1 tablespoon light soy sauce


Using a sharp object or chopstick, pith through the crab at the nerve centres.

Ensure that the crabs are dead before washing  them under running tap water and scrub.

Once the shell is removed, the gills are visible are since they are inedible they must be removed by either using your fingers or a pair of scissors.

Make sure to scrub thoroughly.

Separate the pincers, and sectioned of the crabs and trimmed the sharp ends of the crab legs.

Place the crabs into a metal plate and steam over high heat for about 15 minutes until all the  crab shells turned red.

Turn off the heat and leave the steamed crabs to cool before removing the meat.

With the help of a stainless steel pair of crab claw cracker and the crab fork, removing the meat from the crab was much easier.

A wholesome fresh sweet crab meat ready for stuffing.

Soak the deep fried fish maw in cold water for at least an hour.

I have chosen the tubular fish maw for stuffing purpose.

Once the fish maw has softened, cut them into lengths of about 2 to 2.1/2 inches.

Boil them in water for about 2 to 3 minutes together with a few slices of ginger to remove the oil from the fish maw. Drain and leave it to cool.

In a mixing bowl, add the minced meat, crab meat, grated carrot, chopped cilantro leaves  and the marinade for the filling together.

Add the egg white together with the ingredients to bind the mixture.

Mix well and store in the refrigerator for at least half an hour to firm the paste.

Stuffed the fish maw with the paste.

Closer view of the stuffed fish maw

In a medium size pot, add the chicken broth sufficient enough to cover all the stuffed fish maw over medium heat for about 15 minutes.

Season with sea salt.

Add the sliced Chinese cabbage into the soup and cook together until the vegetables are softened.

Turn off the heat.

Transfer the stuffed fish maw and Chinese cabbage into a serving bowl.

Garnish with some chopped cilantro leaves.

Its best to serve this soup whilst its hot.

Closer view of the tasty fish maw soup stuffed with crab and pork meat.


If you still have the balance of the fish maw and have no idea how to cook them.

Here’s is another fish maw soup with prawn meat balls.

Click for recipe:




Thick Soup – Fish Maw with thinly sliced cuttlefish


Fish maw slices

1 medium size pre-soaked cuttlefish

2 tablespoon dried scallops (soaked)

1 medium grated carrot (optional)

Chicken broth

Black Vinegar

Sesame Oil

Potato Starch


Soak the fish maw, cut into small pieces and boil for about 3 minutes in a pot to get rid of the excess oil.

Drain and set aside.

Cut the cuttlefish into strips.

Shred the soaked scallops.

Add 3 bowls of home prepared chicken broth into a medium size saucepan and bring to a boil.

Add the dried scallops into the saucepan to simmer over medium low fire for 15 minutes to add more flavour to the chicken broth.

Heat wok and add one tablespoon of minced garlic and fry the cuttlefish until its become softer but not overcook. Add half bowl of chicken broth into the wok to continue with the simmer.

Transfer the semi cooked cuttlefish strips and carrots  into the saucepan.

I have added the carrots to add sweetness to this dish.

Add the slices fish maw and continue to cook for about 15 minutes over medium heat.

Mix all the ingredients well. The chicken broth should cover all the ingredients in the saucepan.

When all the ingredient have softened, add two tablespoon of black vinegar and bring to a boil.

Prepare two tablespoons of potato starch mixed with three tablespoons of water  and pour into the saucepan to thicken the soup.

Add sea salt and pepper to taste.

The final ingredient to this fish maw soup is the beaten egg.

Stir well with a pair of chopsticks so that the egg is evenly spread out.

Turn off the heat and served immediately.

Dish into a serving soup bowl and garnished with chopped cilantro leaves.

I have replaced cuttlefish instead of the usual serving with crab meat.

A closer look at the tasty Fish Maw with shredded cuttlefish soup.

For more fish maw soup recipe:



Fish Maw Soup

Fish Maw Soup


2 medium size fried fish maw
6 cups of home made chicken stock
One average size Cameron Highland Cabbage (cut 1.1/2 inches) squares
1 teaspoon sea salt
Dash of ground white pepper
2 sprigs of cilantro leaves

Prawn Meatballs:

1 cup minced pork
10 medium size fresh prawns blended or pounded shelled prawns
I piece soft beancurd
3 fresh water chestnuts, peeled and chopped
Quarter teaspoon of coarse salt
Quarter teaspoon of grounded white pepper
1 teaspoon of corn flour


Soak fish maw in a large basin of cold water until soft.
Remove cut into 1 inch cubes and rinse.
Mix prawn meatballs ingredients together and divide into 12 portions then roll into balls.
Heat chicken stock in a large pot, add cabbage, salt, pepper and fish maw and simmer until cabbage is tender.
When cabbage is done, add prawn meatballs and simmer until they rise to the surface.
Garnish with cilantro leaves and serve hot.


Slices of Abalone will be added during festive occasions such as Chinese New Year.

Abalone slices are added to the boil as the last ingredient. Do not overcooked abalone slices they will get tough.
Just dip the slices for two to three minutes will do.