Fish Maw, Goji Berry and Frog Leg Soup (Hua Jiao Gou Qi Tian Ji Tang)

Why people make this soup

Fish maw (hua jiao) is the dried and rehydrated swim bladder of large fish — it sounds unusual if you have not encountered it before, but it has been part of Cantonese fine dining and everyday wellness cooking for generations. What makes it special is its high concentration of collagen-related proteins, which are absorbed into the body through the digestive system. Eating collagen may not work in exactly the way topical skincare does, but many people who eat fish maw regularly report improvements in skin smoothness and moisture — and traditional food therapy has always understood the relationship between deep nourishment and outer appearance.

In traditional Chinese food therapy, fish maw is considered unusual because it simultaneously nourishes both kidney yin (the cooling, moistening aspect) and kidney yang (the warming, energising aspect) — most tonic ingredients tend to favour one or the other. It is also very low in sugar and fat, making it suitable for a much broader range of people than many rich-sounding tonic ingredients.

Method

1. If using dried fish maw, soak it in water overnight (or until fully rehydrated), then briefly blanch in boiling water to remove any excess oil. Cut into manageable pieces.
2. Clean the frog legs thoroughly, then blanch briefly in boiling water and drain.
3. Soak the goji berries in cool water for a few minutes and rinse.
4. Place all ingredients — fish maw, frog legs, ginger — in a pot. Add enough water to cover (about 1.8 L).
5. Bring to a boil, then reduce to a low simmer and cook for about 2 hours.
6. Season with salt and serve the soup with all the ingredients.

Nourilo’s Tips

Fish maw is particularly beneficial for those with lung and kidney weakness, or those who tend toward anaemia and blood deficiency. However, because of its rich gelatinous nature, those with digestive issues should not eat too large a portion at once — it can sit heavily. For anyone who produces a lot of phlegm or has weak qi, aged fish maw (stored for longer after processing) is a better choice, as its stickiness has reduced. Frog can be substituted with lean pork or fresh fish without much loss to the overall soup.