Cherry & Dennis Helper Habitat
Cantonese Osmanthus Stir-Fried Fish Maw
粵式桂花炒魚肚
Recipe overview
Rehydrated fish maw, egg, bean sprouts, shiitake and yellow chives are dry-fried into the loose, blossom-like Cantonese dish known as osmanthus fish maw.
01
Ingredients
Main ingredients
- 400 g rehydrated fish maw
- 5 pieces pasteurised eggs
- 200 g bean sprouts
- 80 g yellow chives
- 4 pieces soaked dried shiitake
Blanching liquid
- 500 ml chicken stock
- 20 g sliced ginger
- 1 tbsp Shaoxing wine
Stir-fry seasoning
- 3/4 tsp salt
- 1/4 tsp white pepper
- 1 tsp sesame oil
- 3 tbsp cooking oil
02
Tools
- cutting board
- knife
- deep pot
- colander
- large bowl
- wok
- wok spatula
- food thermometer
03
Steps
Step 1
Rinse and squeeze the fish maw dry, then cut it into fine shreds
Rinse and squeeze the fish maw dry, then cut it into fine shreds.
Step 2
Boil the stock with ginger and wine, then blanch the fish maw for three minutes
Boil the stock with ginger and wine, then blanch the fish maw for three minutes.
Step 3
Drain the fish maw and squeeze it thoroughly dry while warm
Drain the fish maw and squeeze it thoroughly dry while warm.
Step 4
Stem and shred the shiitake; trim and dry the bean sprouts
Stem and shred the shiitake; trim and dry the bean sprouts.
Step 5
Cut the yellow chives into 5 cm lengths and beat the eggs with salt and pepper
Cut the yellow chives into 5 cm lengths and beat the eggs with salt and pepper.
Step 6
Heat one tablespoon oil and fry the shiitake until aromatic and dry
Heat one tablespoon oil and fry the shiitake until aromatic and dry.
Step 7
Add the fish maw and toss over high heat for two minutes to remove moisture
Add the fish maw and toss over high heat for two minutes to remove moisture.
Step 8
Push the fish maw aside, add the remaining oil and pour the egg into the centre
Push the fish maw aside, add the remaining oil and pour the egg into the centre.
Step 9
As the egg barely sets, break it into tiny blossom-like curds
As the egg barely sets, break it into tiny blossom-like curds.
Step 10
Add the bean sprouts and toss for one minute so they stay crisp
Add the bean sprouts and toss for one minute so they stay crisp.
Step 11
Fold in the yellow chives and sesame oil until the mixture is dry and loose
Fold in the yellow chives and sesame oil until the mixture is dry and loose.
Step 12
When the centre reaches 74°C, taste and transfer immediately to a warm plate
When the centre reaches 74°C, taste and transfer immediately to a warm plate.
Common mistakes
- Wet fish maw or overcooked sprouts make the dish watery, and the egg must not form large curds.
Tips
Blanch fish maw in ginger-wine stock and squeeze it dry for a clean aroma and dry finish.
