Teochew Style Braised Fish Maw (潮州焖鱼鳔)

Teochew Style Braised Fish Maw is a classic dish in Chaoshan (Teochew) Cuisine, known for its delicate flavors and tender texture. This recipe combines the richness of fish maw with the umami of soy sauce and the fragrance of spices, creating a dish that is both nutritious and delicious.

Gluten Free Dairy Free Main Course Chaoshan (Teochew) Teochew Cuisine Braised Fish Maw Chinese Cuisine
Teochew Style Braised Fish Maw (潮州焖鱼鳔)

Ingredients

  • 300g fish maw
  • 500g pork belly, sliced
  • 4 slices ginger
  • 3 cloves garlic, minced
  • 2 star anise
  • 2 cinnamon sticks
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 4 cups water

Instructions

  1. Soak the fish maw in water for 2 hours until softened, then cut into bite-sized pieces.
  2. Blanch the pork belly in boiling water for 5 minutes, then rinse with cold water and drain.
  3. In a pot, heat some oil and sauté the ginger, garlic, star anise, and cinnamon until fragrant.
  4. Add the pork belly and fish maw, then pour in the soy sauce, oyster sauce, sugar, and salt. Stir well.
  5. Pour in the water and bring to a boil. Reduce heat, cover, and simmer for 2 hours until the fish maw is tender.
  6. Serve hot and enjoy!

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
20g
Fat
15g
Carbohydrates
10g

Supplies

Pot Knife Cutting board Stove

Tools

Serving bowls Chopsticks

Serving suggestions

Serve the Teochew Style Braised Fish Maw with steamed rice and a side of blanched vegetables for a complete meal.

Tips & tricks

For a richer flavor, you can add some dried shiitake mushrooms to the braise.

Cost

$20