Braised Sea Cucumber With Fish Maw – 焖海参花胶

You know Chinese New Year is around the corner when all the dried goodies like sea cucumber, fish maw, abalone, dried scallops, etc are prominently displayed for sale. These are celebratory delicacies that is a must during the 15 days of Chinese New Year.

Our recipe is easy to whip up and served with a bowl of steaming hot white rice…yummms!! The springy gelatinous sea cucumber pairs well with dried fish maw and pork tendon. We used Knife’s Groundnut Oil for it’s aroma in this dish. The sponge textured fish maw and pork tendon soaks up the delicious abalone enriched gravy.

#themeatmensg #simple #delicious #knifecookingoilsg

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  • Servings: 4

  • Time: 1 hr

  • Skill: Easy

Ingredients:

  1. 30g dried fish maw (soaked in hot water until soft)

  2. 30g fried pork tendons (soaked in hot water until soft)

  3. 500g sea cucumber

  4. 12 Chinese mushrooms (soaked)

  5. 2 tbsp knife groundnut oil

  6. 2 shallots (minced)

  7. 2 cloves garlic (minced)

  8. 5 slices ginger

  9. 500ml pork stock

  10. 300ml water

  11. 3 tbsp abalone sauce

  12. ½ tsp dark soy

  13. 1 tbsp light soya sauce

  14. 2 tbsp Shaoxing wine

  15. Salt and pepper to taste

Steps:

  1. Heat 2 tbsp groundnut oil in a wok

  2. Add 5 slices ginger and stir fry until fragrant

  3. Add in minced garlic and shallots, stir fry until fragrant

  4. Add 12 pieces Chinese mushrooms (soaked) and 500g sea cucumber. Stir fry for a minute

  5. Swirls 2 tablespoon of Shiao Shing wine around it

  6. Pour in 500ml pork stock, 3 tbsp abalone sauce, ½ tsp dark soy and 1 tbsp light soya sauce

  7. Add in the fish maw and fried pork tendons. Add 300ml water

  8. Simmer for 25 to 30 minutes, until the sea cucumber is tender

  9. Garnish with coriander