Fish Maw with Seabed Coconut and Pork Bones
From lisalisatong 15 years ago
- 150 minutes to make
- Serves 4
Fish maw is usually associated with a chicken soup base, but it is just as ideal with pork. This soup is not naturally that flavorful (as fish maw itself has no taste and neither does dried lily bulb). The seabed coconut gives it a slightly sweet tinge, but you can consider adding some vegetables (like corn or carrots) to further enhance the flavor. Read more Salt to taste as necessary - although it’s still refreshing without the salt. See less
Ingredients
- 1 pound of fresh pork bones shopping list
- 5-6 fresh seabed coconut (dried will suffice) shopping list
- 1-2 pieces of dried fish maw shopping list
- 1 piece of dried tangerine peel shopping list
- 20 g of dried lily bulb shopping list
- 1 teaspoon of salt (for marinating pork) shopping list
- 2-3 L of water shopping list
How to make it
- Marinate pork in salt overnight (to expel the fire in the pork)
- Soak your dried fish maw in warm water (for at least 4 hours)
- Boil your soup water
- In a separate pot, boil water to blanch your pork
- Wash dried lily bulb, tangerine peel and seabed coconut
- Cut up the fish maw into edible pieces (optional)
- When your soup water boils, add all the ingredients together
- Boil on high heat for 30 minutes, reduce to a medium boil for another 2 hours
- Serve and enjoy!
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