Braised Fish Maw with Broccoli & Flower Mushrooms

Why people make this dish

Nourilo has fond memories of going to yum cha as a child and ordering “cotton chicken” (mian hua ji) — the part he loved most was the soft, spongy puff of fish maw that had absorbed all the savory chicken broth. That same ingredient, sand-puffed fish maw, transforms into something wonderfully silky once rehydrated and braised. On a trip to the dried seafood street, Nourilo picked up several large pieces and decided to braise them simply with broccoli and flower mushrooms at home — no chicken needed, and equally delicious.

Method

1. Soak the dried fish maw in cold water until it becomes soft and pliable. Cut into smaller pieces. Blanch briefly in a pot of water with a few slices of ginger to remove any fishiness; drain and set aside.
2. Soak the dried flower mushrooms until soft; remove stems and slice.
3. Wash and cut the broccoli into small florets.
4. Heat oil in a wok or wide pan. Fry the shredded ginger until fragrant. Add the broccoli florets and sliced mushrooms; stir-fry for about a minute.
5. Add the fish maw pieces. Pour in a splash of Shaoxing wine, then add the stock and seasoning.
6. Braise over medium heat for about 12 minutes until most of the liquid is absorbed and the sauce coats the ingredients.
7. Plate and serve immediately.

Nourilo’s Tips

Choose sand-puffed fish maw that is snow-white, thick, and has no off-putting smell. Fish maw has very little flavor of its own — it must be braised in a good stock (or chicken broth) to taste truly wonderful; it absorbs the surrounding flavors like a sponge. Don’t let it sit in the braising liquid for too long after cooking, as it will become waterlogged.