Braised Sea Cucumber With Fish Maw

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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30g dried fish maw (soaked in hot water until soft)
30g fried pork tendons (soaked in hot water until soft)
500g sea cucumber
12Chinese mushrooms (soaked)
2tbsp knife groundnut oil
2shallots (minced)
2cloves garlic (minced)
5slices ginger
500ml pork stock
300ml water
3tbsp abalone sauce
½tsp dark soy
1tbsp light soya sauce
2tbsp Shaoxing wine
Salt and pepper to taste



Heat 2 tbsp groundnut oil in a wok
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Add 5 slices ginger and stir fry until fragrant
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Add in minced garlic and shallots, stir fry until fragrant
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Add 12 pieces Chinese mushrooms (soaked) and 500g sea cucumber. Stir fry for a minute
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Swirls 2 tablespoon of Shiao Shing wine around it
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Pour in 500ml pork stock, 3 tbsp abalone sauce, ½ tsp dark soy and 1 tbsp light soya sauce
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Add in the fish maw and fried pork tendons. Add 300ml water
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Simmer for 25 to 30 minutes, until the sea cucumber is tender
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Garnish with coriander
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