• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

  • product-image-quickten.png.a40203b506711f7664fc62024e54a584.pngDid you know that these all-volunteer forums are operated by the 501(c)3 not-for-profit Society for Culinary Arts & Letters? This holiday season, consider a tax-deductible Quick Ten Bucks to support the eG Forums and help us remain completely advertising-free. Thanks to all those who have donated so far!

seabream

Fish maw for Chinese soup

20 posts in this topic

I picked up a dried fish maw from a Chinese store, with the goal of making Chinese fish maw soup.

Does anyone have a good recipe or good ideas/advice on how to make soup with fish maw? I searched my Chinese cookbook collection and couldn't find one single mention of this soup. I found a few recipes on the internet, but I'm not thrilled with any of them.

Thank you for any replies!

Share this post


Link to post
Share on other sites

Hmm, maybe check out Bruce Cost's book, Asian Ingredients. It usually has good coverage on how to use odd ingredients like that.

Share this post


Link to post
Share on other sites

I haven't tried this recipe, but it looks like it might be really good: Steamed Garoupa on Fish Maw. It comes from a Cantonese cookbook, "Dried Seafood & Chinese Foodstuff." Let me know if you want me to post the recipe, as well as whether you need the info on how to rehydrate the fish maw (i.e., swim bladder).

Admire your adventurousness and look forward to seeing what you make!


@MadameHuang & madamehuang.com & ZesterDaily.com

Share this post


Link to post
Share on other sites

http://www.cookingchanneltv.com/recipes/fish-maw-soup-recipe/index.html

Just checked this site out and it's similar to what I do. I use raw chicken - marinated with cornstarch, salt, and a bit of oil instead of cooked chicken. And, I don't usually need to add cornstarch slurry at the end. I put less Chinese mushrooms in, but I may add diced wintermelon if it's on hand.


Dejah

www.hillmanweb.com

Share this post


Link to post
Share on other sites

Crab and fish maw soup is one of my favorites. I use a very neutral white chicken stock. Simmer the fish maw in it, add some shimeji or enoki mushrooms if I have them around, and then add plenty of crab and white pepper into the soup. I use Phillips refrigerated crab meat in the can - I think it's a very good product for this purpose. Once it comes back to a simmer, I drizzle egg white into it to form threads and then thicken with a cornstarch slurry. Sometimes I garnish with cilantro or scallion.

Share this post


Link to post
Share on other sites

All great ideas! I'm wishing I had picked up two or three fish maws so I could try them all...

Will pick up the recommended books from the library.

Thank you all for the replies!

Share this post


Link to post
Share on other sites

Every time (maybe three times) I've asked in a Chinese restaurant about fish maw soup, the servers always tell me I won't like it, so I never order it. Can anybody say what the taste is like? I get that it's a strong taste, but is it bitter or more like liver or more like a strong fishy taste? Thank you for any hints!

Share this post


Link to post
Share on other sites

Fish maw by itself has little/no flavor. Like sea cucumber, it is a textural ingredient. Squishy, slimy, and gelatinous are the best words that I can come up with to describe its texture. When simmered in broth with other ingredients, it takes on the flavor of whatever it's cooked with. It's most often prepared in soups where it is cut up into small lima bean-sized pieces.

Share this post


Link to post
Share on other sites

From my experience (and I'm not that experienced), it's more about the texture than the flavor.

Fish maw has a rubbery texture, sorta like gelatin before it dissolves (I know my description doesn't sound appealing, but I find it a pleasant texture). It adds another dimension to soups.

As far as taste goes, I don't remember it being that strong. Maybe someone else can correct me? (Or I can tell you after I cook my own fish maw soup...)

Yeah, I've noticed that people in Chinese restaurants are often overly protective of Western clients (probably with good reasons). It's true that you may not like it, but I would insist on it next time. If you don't like it, it's not that expensive anyway, and at least you'll know. If you do like it, that's fantastic! Maybe you'll be reporting back to this thread with your own experiments cooking this soup.

Share this post


Link to post
Share on other sites

From my experience (and I'm not that experienced), it's more about the texture than the flavor.

Fish maw has a rubbery texture, sorta like gelatin before it dissolves (I know my description doesn't sound appealing, but I find it a pleasant texture). It adds another dimension to soups.

As far as taste goes, I don't remember it being that strong. Maybe someone else can correct me? (Or I can tell you after I cook my own fish maw soup...)

Yeah, I've noticed that people in Chinese restaurants are often overly protective of Western clients (probably with good reasons). It's true that you may not like it, but I would insist on it next time. If you don't like it, it's not that expensive anyway, and at least you'll know. If you do like it, that's fantastic! Maybe you'll be reporting back to this thread with your own experiments cooking this soup.

Thank you (and fledflew) for solving this mystery for me! I always just assumed it was a taste thing. But now that I know it's texture that they're warning me off of, I can happily not order it. Rubbery just doesn't appeal to me (mostly because I probably can't chew it :laugh: ). And unfortunately, with my budget, a $8-$10 soup would be my main dish, so if I don't like it or can't eat it, that's my dinner ruined. I don't want to give the impression of timidness when it comes to taste, though -- I love new tastes. That's why I was always tempted to order it.

Share this post


Link to post
Share on other sites

I have made my fish maw soup and it was fantastic.

We decided to keep it simple and use cheap ingredients this time, in case the soup didn't turn out so good. We used tofu skins, dried lily buds, spinach and egg (all ingredients we already had at home), on a duck stock (I just happened to have a duck carcass in the freezer). The texture of the fish maw was really nice and smooth, like eating little bits of soft jello. I remember it having more of a bite in restaurants.

I am planning to continue making this soup, so that I can try the chicken and crab variations described above.

Share this post


Link to post
Share on other sites

Any recipes or pictures you could share? It sounds incredibly good...


@MadameHuang & madamehuang.com & ZesterDaily.com

Share this post


Link to post
Share on other sites

Carolyn,

Actualy, I did take a photo, which I'm attaching here. I didn't follow a recipe. I started by making a stock with a duck carcass, ginger and scallions (I made the stock in the pressure cooker). Then I soaked the tofu skins and lily buds separately until they were soft. When the stock was ready I added some salt to taste and put it in a pot on the stove, with the heat turned to medium. Then, I added the softened tofu skins, lily buds and raw spinach, and let the soup simmer just until everything was heated through. Last, I added a beaten egg in the style of egg-drop soup (with the help of a pair of chopsticks to slide the egg into the hot water in strands).

This was also my first time attempting the egg-drop soup technique, and it turned out really well - it's easier to do than it seems.

It was really yummy.

Let me know if you decide to try it. Would love to hear what you think about it.

IMG_2900.jpg

Share this post


Link to post
Share on other sites

Oh, I forgot to say that I soaked the fish maw too, and I added it to the soup at the same time as the tofu skins and lily buds. The white things you see in the photo, floating on top of the soup, are the bits of chopped fish maw.

Share this post


Link to post
Share on other sites

It's like a balloon which helps the fish to float or sink by inflating or deflating.

dcarch

Share this post


Link to post
Share on other sites

That's right, it is the swim bladder.


There is no love more sincere than the love of food - George Bernard Shaw

Share this post


Link to post
Share on other sites
What part of the fish is that from?

It is found in the guts of some fish, pretty much centrally, otherwise they would swim a bit lopsided.

It is found among the bits which, in the west, are usually thrown away at sea. We don't want nasty bits on our supermarket fish counters mentality.

In China, it is often the nasty bits which are most prized (with good reason).

(By the way, if you like a beer, you may have inadvertently come across these fellows before.)

http://liuzhou.co.uk...od-30-fish-maw/


Edited by liuzhou (log)

Share this post


Link to post
Share on other sites

  • Similar Content

    • By liuzhou
      Guangxi Zhuang Autonomous Region in southern China, where I live, is sugar central for the country. Over two-thirds of China's output of sugar is grown right here, making it one of the largest sugar production areas on the planet. I have a second home in the countryside and it is surrounded by sugar cane fields.

      Much of this is produced by small time farmers, although huge Chinese and international companies have also moved in.
       
      Also, sugar is used extensively in Chinese cooking, not only as a sweetener, but more as a spice. A little added to a savoury dish can bring out otherwise hidden flavours. It also has medicinal attributes according to traditional Chinese medicine.
       
      Supermarkets have what was to me, on first sight, a huge range of sugars, some almost unrecognisable. Here is a brief introduction to some of them. Most sugar is sold loose, although corner shops and mom 'n pop stores may have pre-packed bags. These are often labelled in English as "candy", the Chinese language not differentiating between "sugar" and "candy" - always a source of confusion. Both are 糖 (táng),

      IMPORTANT NOTE: The Chinese names given here and in the images are the names most used locally. They are all Mandarin Chinese, but it is still possible that other names may be used elsewhere in China. Certainly, non-Mandarin speaking areas will be different.

      By the far the simplest way to get your sugar ration is to buy the unprocessed sugar cane. This is not usually available in supermarkets but is a street vendor speciality. In the countryside, you can buy it at the roadside. There are also people in markets etc with portable juice extractors who will sell you a cup of pure sugar cane juice.


       
      I remember being baffled then amused when, soon after I first arrived in China, someone asked me if I wanted some 甘蔗 (gān zhè). It sounded exactly like 'ganja' or cannabis. No such luck! 甘蔗 (gān zhè) is 'sugar cane'.
       
      The most common sugar in the supermarkets seems to be 冰糖 (bīng táng) which literally means 'ice 'sugar' and is what we tend to call 'rock sugar' or 'crystal sugar'. This highly refined sugar comes in various lump sizes although the price remains the same no matter if the pieces are large or small. Around ¥7/500g. That pictured below features the smaller end of the range.


       
      Related to this is what is known as 冰片糖 (bīng piàn táng) which literally means "ice slice sugar". This is usually slightly less processed (although I have seen a white version, but not recently) and is usually a pale brown to yellow colour. This may be from unprocessed cane sugar extract, but is often white sugar coloured and flavoured with added molasses. It is also sometimes called 黄片糖  (huáng piàn táng) or "yellow slice sugar". ¥6.20/500g.
       


      A less refined, much darker version is known as 红片糖 (hóng piàn táng), literally 'red slice sugar'. (Chinese seems to classify colours differently - what we know as 'black tea' is 'red tea' here. ¥7.20/500g.


       
      Of course, what we probably think of as regular sugar, granulated sugar is also available. Known as 白砂糖 (bái shā táng), literally "white sand sugar', it is the cheapest at  ¥3.88/500g.



      A brown powdered sugar is also common, but again, in Chinese, it isn't brown. It's red and simply known as 红糖 (hóng táng). ¥7.70/500g


       
      Enough sweetness and light for now. More to come tomorrow.
    • By Dejah
      [Host's note: This topic forms part of an extended discussion which grew too large for our servers to handle efficiently.  The conversation continues from here.]
       
       
      Supper: Yeem Gok Gai:

      Mock Fried Rice - grated cauliflower

      Baby Shanghai Bok Choy and ginger

    • By liuzhou
      eG member @Carolyn Phillips has just published her ten-year-long-gestated Chinese cook book, All Under Heaven. 500 pages on China's 35 cuisines. Gathering rave reviews. I've ordered my copy. Can't wait.

      Simultaneously, her "Dim Sum Field Guide is published.
       
      She hasn't posted much here recently, but who would or could while writing two books at the same time - one of them a huge tome?

      Congratulations Carolyn.

       
    • By liuzhou
      A few weeks ago I bought a copy of this cookbook which is a best-selling spin off from the highly successful television series by China Central Television - A Bite of China as discussed on this thread.   .
       

       
      The book was published in August 2013 and is by Chen Zhitian (陈志田 - chén zhì tián). It is only available in Chinese (so far). 
       
      There are a number of books related to the television series but this is the only one which seems to be legitimate. It certainly has the high production standards of the television show. Beautifully photographed and with (relatively) clear details in the recipes.
       
      Here is a sample page.
       

       
      Unlike in most western cookbooks, recipes are not listed by main ingredient. They are set out in six vaguely defined chapters. So, if you are looking for a duck dish, for example, you'll have to go through the whole contents list. I've never seen an index in any Chinese book on any subject. 
       
      In order to demonstrate the breadth of recipes in the book and perhaps to be of interest to forum members who want to know what is in a popular Chinese recipe book, I have sort of translated the contents list - 187 recipes.
       
      This is always problematic. Very often Chinese dishes are very cryptically named. This list contains some literal translations. For some dishes I have totally ignored the given name and given a brief description instead. Any Chinese in the list refers to place names. Some dishes I have left with literal translations of their cryptic names, just for amusement value.
       
      I am not happy with some of the "translations" and will work on improving them. I am also certain there are errors in there, too.
       
      Back in 2008, the Chinese government issued a list of official dish translations for the Beijing Olympics. It is full of weird translations and total errors, too. Interestingly, few of the dishes in the book are on that list.
       
      Anyway, for what it is worth, the book's content list is here (Word document) or here (PDF file). If anyone is interested in more information on a dish, please ask. For copyright reasons, I can't reproduce the dishes here exactly, but can certainly describe them.
       
      Another problem is that many Chinese recipes are vague in the extreme. I'm not one to slavishly follow instructions, but saying "enough meat" in a recipe is not very helpful. This book gives details (by weight) for the main ingredients, but goes vague on most  condiments.
       
      For example, the first dish (Dezhou Braised Chicken), calls for precisely 1500g of chicken, 50g dried mushroom, 20g sliced ginger and 10g of scallion. It then lists cassia bark, caoguo, unspecified herbs, Chinese cardamom, fennel seed, star anise, salt, sodium bicarbonate and cooking wine without suggesting any quantities. It then goes back to ask for 35g of maltose syrup, a soupçon of cloves, and "the correct quantity" of soy sauce.
       
      Cooking instructions can be equally vague. "Cook until cooked".
       
      A Bite of China - 舌尖上的中国- ISBN 978-7-5113-3940-9 
    • By liuzhou
      Introduction
       
      I spent the weekend in western Hunan reuniting with 36 people I worked with for two years starting 20 years ago. All but one, 龙丽花 lóng lì huā, I hadn’t seen for 17 years.  I last saw her ten years ago. One other, 舒晶 shū jīng, with whom I have kept constant contact but not actually seen, helped me organise the visit in secret. No one else knew I was coming. In fact, I had told Long Lihua that I couldn’t come. Most didn’t even know I am still in China.
       
      I arrived at my local station around 00:20 in order to catch the 1:00 train northwards travelling overnight to Hunan, with an advertised arrival time of 9:15 am. Shu Jing was to meet me.
       
      When I arrived at the station, armed with my sleeper ticket, I found that the train was running 5 hours late! Station staff advised that I change my ticket for a different train, which I did. The problem was that there were no sleeper tickets available on the new train. All I could get was a seat. I had no choice, really. They refunded the difference and gave me my new ticket.
       
       

       

       
      The second train was only 1½ hours late, then I had a miserable night, unable to sleep and very uncomfortable. Somehow the train managed to make up for the late start and we arrived on time. I was met as planned and we hopped into a taxi to the hotel where I was to stay and where the reunion was to take place.
       
      They had set up a reception desk in the hotel lobby and around half of the people I had come to see were there. When I walked in there was this moment of confusion, stunned silence, then the friend I had lied to about not coming ran towards me and threw herself into my arms with tears running down her face and across her smile. It was the best welcome I’ve ever had. Then the others also welcomed me less physically, but no less warmly. They were around 20 years old when I met them; now they are verging on, or already are, 40, though few of them look it. Long Lihua is the one on the far right.
       

       
      Throughout the morning people arrived in trickles as their trains or buses got in from all over China. One woman had come all the way from the USA. We sat around chatting, reminiscing and eating water melon until finally it was time for lunch.
       

       
      Lunch we had in the hotel dining room. By that time, the group had swelled to enough to require three banqueting tables.
       
      Western Hunan, known as 湘西 xiāng xī, where I was and where I lived for two years - twenty years ago, is a wild mountainous area full of rivers. It was one of the last areas “liberated” by Mao’s communists and was largely lawless until relatively recently. It has spectacular scenery.
       
      Hunan is known for its spicy food, but Xiangxi is the hottest. I always know when I am back in Hunan. I just look out the train window and see every flat surface covered in chilis drying in the sun. Station platforms, school playgrounds, the main road from the village to the nearest town are all strewn with chillis.
       

       

       
      The people there consider Sichuan to be full of chilli wimps. I love it. When I left Hunan I missed the food so much. So I was looking forward to this. It did not disappoint.
       
      So Saturday lunch in next post.
  • Recently Browsing   0 members

    No registered users viewing this page.