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Fish Maw Soup
I don't think I will ever become a vegetarian but fish maw soup, is a more responsible alternative to shark's fin soup. I have cut down my intake of shark's fins and have made it a point to replace the shark's fin soup with other alternatives when I plan for business dinners at restuarants. Fish maw, for those who are not familiar, is actually the air bladder in a fish. This internal organ helps the fish to control its bouyancy in water. In Asia, we can buy this easily in supermarkets and dry food provision stores. One of the most convenient form to use is the dried, deep fried version. Ingredients
- Cooked crab meat 1/2 bowl
- Fish maw 1 tube, soaked to soften and cut into fine strips
- Young ginger 2 slices
- Garlic 2 cloves
- Chicken stock 2 bowls
- Abalone Mid size, cut into strips
- Salt to taste
- Pepper dash
- Chinese Rice wine 1tbsp
- Tapioca starch
Directions
- 1. Heat oil in a hot wok. Stir fry garlic and ginger quickly until fragrant. Add crab meat and fish maw.
- 2. Add 1 tbsp of Chinese Rice Wine and stir fry crab meat and fish maw for a minute.
- 3. Add chicken stock and bring to boil.
- 4. Lower heat to simmer for 2 minutes. Remove the slices of ginger and garlic. Season with salt and pepper.
- 5. Mix one 1/2 tbsp of starch flour with 1tbsp of water. Add this a little at a time to the boiling soup and check for thickness. Do not over starch the soup.
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