Fish Maw with Seabed Coconut and Pork Bones
Soup Name: Fish Maw with Seabed Coconut and Pork Bones
Traditional Chinese Name: 海底椰花膠豬骨湯 (hai di ye huā jiāo zhū gǔ tāng)
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. Salt to taste as necessary – although it’s still refreshing without the salt.
What Ingredients are required?
1 teaspoon of salt (for marinating pork)
2-3 L of water
How do I prepare 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!
Excellent for nourishing the lungs or relieving cough symptoms
- Ideal source for collagen
- Soup is neutral and ideal for confinement, pregnancy and children
- If boiled too long, the fish maw will slowly disintegrate which naturally thickens the soup