Broccoli Fish Maw

Fish Maw, sound like fish claw. Since when does fish have claws? More, more.. It is MAW, it is an air bladder to make the fish stay deep in the water for swimming and balance their weight.  You would be thinking that this would be in all fishes in the world, so did I. But it seems not all fishes have it.

It is like a rubber bag where is can expand and contract itself. It is an organ for the fish, but it is another delicious food for us. We call it the fish maw! It does taste fishy when it is soaked wet in water. Since it was like a rubber bag, it would be chewy and crunchy after cooking. But this depends on the way you cook them.

But if you don’t cook it well, it would be really really fishy and really unpleasant to be eaten. It is a well known delicacy during Chinese Lunar New Year, where fish maw will be cooked together with chicken broth, black mushroom, sea cucumber (not a vegetable but a sea creature which looks like a cucumber) and simmer for a few hours. You could make it at home, but it sounds like a lot of job, no worries you could have it at any restaurant. Since I have a pack of fish maw laying around from a gift pack, so I might as well cook it. But today I am not cooking this special Lunar dish. I will be making it simple broccoli fish maw.

The longer you soak, the softer the maw.

Ingredients

1 pack broccoli, ½ carrot

1 fish maw size 15cm

5cm ginger

3 cloves garlic

1 tablespoon oyster sauce

1 tablespoon wine

Add dash of salt, dash of sugar

Prepare & cook

Soak the fish maw till it turns soft (soak for 1hour)

Fish maw cut to strips (square or triangle shape 2-3cm)

Slice ginger

Heat a teaspoon oil fry ginger

Put ¼ cup water boil fish maw 10-15 minutes,

Add dash of salt, dash of sugar

Add Chinese Wine simmer for 1 minutes. Remove

Fry carrots, broccoli

Add 1 dash salt, oyster sauce

Add fish maw and stir for 1 minute

Ready to serve

Note : If you still feel that it is fishy, you may add a dash of pepper.