Recipe: Braised Mushrooms and Fish Maw with Abalone
Braised Mushrooms and Fish Maw with Abalone
For this dish, I'm using canned South African abalone, and I have to say I'm really impressed by their size. They’re ready to eat, so all you need to do is just heat them through slightly in the braising sauce. As for the fish maw, they’re like sponges and will soak up all the flavours of the delicious braising sauce.
You can get all these ingredients on Great Ocean Dried Seafood, link here: https://bit.ly/greatocean8 (Note: Fried butterfly fish maw currently on Buy 2 Free 1 promo; use code "GREAABAL" to get RM10 off the abalone, promo valid from now until 19 June only)
Braised Mushrooms and Fish Maw with Abalone
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 30 minutes
Serves 4
Ingredients
1 can South African Abalone (8 pcs)
1 pcs fried butterfly fish maw
4 large white flower dried mushroom
1/3 broccoli, cut into florets
For the braising sauce
400ml water
2 tbsp oyster sauce
1 tbsp Haday seasoning wine with ginger & chives
1/2 tsp chicken stock granules
1/2 - 1 tbsp light soy sauce
1/4 tsp garlic powder (or minced garlic)
A dash of white pepper
For cornstarch slurry
1T cornstarch mixed with 2T cold water
1. Soak fish maw in tap water for 2 hours or until softened. Cut into bite size pieces. Store in fridge until required. (Tip: Place a saucepan cover over the fish maw to fully submerge it in water)
1 pcs fried butterfly fish maw
4 large white flower dried mushroom
1/3 broccoli, cut into florets
For the braising sauce
400ml water
2 tbsp oyster sauce
1 tbsp Haday seasoning wine with ginger & chives
1/2 tsp chicken stock granules
1/2 - 1 tbsp light soy sauce
1/4 tsp garlic powder (or minced garlic)
A dash of white pepper
For cornstarch slurry
1T cornstarch mixed with 2T cold water
1. Soak fish maw in tap water for 2 hours or until softened. Cut into bite size pieces. Store in fridge until required. (Tip: Place a saucepan cover over the fish maw to fully submerge it in water)
2. Soak mushrooms overnight in fridge, trim off stalks.
3. Bring water to boil in saucepan then add other braising sauce ingredients and mix well.
4. Braise mushrooms for 10 mins, then add fish maw and braise for further 20 mins. Set aside.
5. Blanch broccoli in a pot of salted water for 2-3 mins. Drain and set aside.
6. Place abalone in braising sauce and heat through for a minute.
7. Arrange ingredients on plate. Thicken sauce with cornstarch slurry and then pour over the ingredients on plate.
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