Hot And Sour Fish Maw Soup

An appetising sourish, sweet and spicy thick soup with 2 main ingredients - garoupa fish fillet and fish maw.   Any white fish fillet and any quality type of fish maw is suitable for this soup, not necessary the expensive ones.

I served this soup together with a simple, easy fried rice vermicelli Stir Fry Rice Vermicelli [Economy Style Fried Beehoon] for weekend dinner.

Recipe Source - Yum Yum Magazine No. 48 with modifications

Ingredients

[serve 3-4]

20 gm fish maw - soaked and cut in pieces

200 gm fish fillet - sliced

1 tbsp shredded ginger

1 tbsp shredded red chilli - spicy type

2 tbsp shredded black fungus

1 tbsp oil
750 ml water

1 egg - lightly beaten

2 tbsp cornstarch mix with 4 tbsp water for thickening

Seasoning

1 tsp salt

2 tbsp light soy sauce

2 tbsp sugar

60 ml black vinegar

1. Heat up oil, saute ginger and red chilli until aromatic.  Add in black fungus.
2. Add in water and fish maw.  Bring to boil and add in seasoning [except black vinegar].
3. Boil until fish maw is soft.  Add in fish fillet.  Bring to boil again.
4. Thicken soup with cornstarch water, pour in beaten egg and stir to mix well.
5. Add in black vinegar and ladle up to serve immediately.  Garnish with coriander leaves.
   
   
   
   
   

Notes: Visit this site for Its' Nutritional Facts [here]

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