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Braised Fish Maw with Shiitake Mushrooms and Dried Scallops Recipe

Tuesday, March 31, 2015 |

What to do with all the Chinese New Year goodies? If you have boxes of traditional Chinese goodies still tucked away, this is a great one-pot dish to make delicious use of them.  Fish maw is touted to be beneficial for the complexion due to the high levels of collagen found in them - nevertheless how much the body actually retains is debatable.  But, I do know they provide great texture in this flavourful dish.

I hope you give this a try and let me know how you like it!  This post is part of my Yuen Chun Recipes.


12 large shiitake mushrooms (soak for 2 hours if using dried version)
Large handful of dried scallops (rinsed, not soaked)
1 box of fish maw (sliced if you have the large pieces) - prepare according to package instructions (I soaked mine overnight)

2 tablespoons light soy sauce, or to taste
3 garlic cloves, roughly chopped
4 slices ginger
Green onions, sliced
Dash of Chinese rice wine
2 tablespoons oyster sauce (I used Yuen Chun's)
Corn starch flurry (optional)


Firstly, prepare a claypot for cooking.  Heat it up and add about 3 tablespoons of cooking oil.  Add garlic, ginger and green onions.  Fry on low until fragrant.  Add mushrooms, scallops and fish maw.  Add in the soy sauce, rice wine and oyster sauce.  Add more soy sauce if desired.  Add about 1/2 cup water.

Bring to a boil and coat the ingredients well.  Lower heat and allow to simmer for about 40 minutes or until fish maw is soft enough.  Add corn starch flurry.  Stir well.  Serve hot.


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Smoky Wok

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