Fish maw is an auspicious food to eat during Chinese New Year and it is also said to be an excellent source of collagen. Leftover fish maw can be braised with an assortment of vegetables to create a colourful, delicious and healthy festive plate.
30g fish maw, soaked in hot water till softened and cut into bite-sized chunks
½ carrot, sliced thinly
50g broccoli florets
5 fresh shiitake mushrooms
5 baby corn, sliced diagonally
5 ginger slices
Cornstarch solution – 1 tablespoon cornstarch mixed with 2 tablespoons water
Braising sauce (A):
400ml chicken broth
1 teaspoon abalone sauce
1 teaspoon oyster sauce
1. Blanch carrots, broccoli and baby corn in boiling water for a few minutes till cooked. Plunge the cooked vegetables in an ice bath, then drain and arrange the vegetables on a serving plate.
2. Bring ingredients for braising sauce (A) to a boil. Add fish maw and ginger. Simmer for 5-10 minutes until the fish maw is tender. Arrange fish maw on the serving plate.
3. Thicken the remaining sauce in the pot with cornstarch solution until it reaches the consistency desired. Pour the braising sauce over the fish maw and vegetables.
wiffy is the author of local food blog Noob Cook. Her blog is a collection of the successful recipes she has whipped up, and she hopes that by sharing them, she will spread the love for cooking.