Fish Maw
Africa Perch Fish Maw (6 per catty)
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Perch Fish Maw is mainly from Lake Victoria in Africa and the main exporters are Tanzania and Uganda. Perch Fish Maw have male and female, however, there is no big different on the effect between male female, so local producers and wholesalers will not be sale male and female separately. There is also no big different on the effect of cone shape and flake shape Perch Fish Maw.
The method to prepare Perch Fish Maw is very simple, first prepare boiling water, turn off the fire when it is bubbly boiled, add fish maw into the hot water, cover pot for 15 minutes (remember the order is to turn off the fire - add fish maw - cover pot). Take out the fish maw, rinse it with water and put it into the refrigerator with cold water soak for 1 night, drain for future use (recommended to use large container, because the fish maw will rise). The well-issued and unused fish maw needs to be frozen (recommended to put them in separated fresh bags).
- Introduction
- Recipe
Perch Fish Maw is mainly from Lake Victoria in Africa and the main exporters are Tanzania and Uganda. Perch Fish Maw have male and female, however, there is no big different on the effect between male female, so local producers and wholesalers will not be sale male and female separately. There is also no big different on the effect of cone shape and flake shape Perch Fish Maw.
The method to prepare Perch Fish Maw is very simple, first prepare boiling water, turn off the fire when it is bubbly boiled, add fish maw into the hot water, cover pot for 15 minutes (remember the order is to turn off the fire - add fish maw - cover pot). Take out the fish maw, rinse it with water and put it into the refrigerator with cold water soak for 1 night, drain for future use (recommended to use large container, because the fish maw will rise). The well-issued and unused fish maw needs to be frozen (recommended to put them in separated fresh bags).
Double-boiled Fish Maw with Chinese Mushroom
Ingredients
Fish maw 160g
Ginger 4 slices
Chinese mushroom (soaked) 24
Yunnan ham (sliced) 80g
Chicken 1/2
Lean pork 240g
Boiling water 4 cups
Salt to taste
Method
1 Bring 1/2 wok of water to the boil, blanch lean pork, chicken and Yunnan ham separately, remove and rinse well. Slice Yunnan ham and set aside.
2 Bring 4 cups of water to the boil; place cured fish maw, Chinese mushrooms, Yunnan ham, chicken, lean pork and ginger in a deep casserole, add boiling water, cover with the lid and seal with mulberry paper. Double-boil for 3 hours until well-flavoured. Season to taste with enough salt before serving.
3Curing fish maw:(a) Soak fish maw until pliable, rinse and scrub clean. (b) Transfer fish maw to a pot, three-quarter full with water, add 4 slices of ginger and 2 stalks of spring onion, cover and bring to the boil. Cook fish maw over medium heat for 1/2 hour. Remove from heat and leave to expand in the hot water well covered for 4 hours. (c) If necessary, repeat No. 2 with fresh water until the fish maw is tender.
https://www.towngascooking.com/en/Recipe/Double-boiled%20Fish%20Maw%20with%20Chinese%20Mushroom