Braised Fish Maw with Sea Cucumber and Mushroom
What You Will Need
Ingredients
- LEE KUM KEE Premium Oyster Sauce 4 tbsp
- Soaked fish maw 300 g
- Dried shiitake mushroom 6 pcs
- Mushroom water 500 ml
- Frozen sea cucumber 300 g
- Broccoli (cut and blanched) 1 pc
- Shaoxing wine 2 tbsp
- Ginger slice 6 pcs
- Green onion (sectioned) 20 g
- Garlic 2 cloves
- Water (For blanching) 800 ml
Sauce Mix
- Potato starch 2 tbsp
- Water 2 tbsp
Made with
Lee Kum Kee products
How to make it
Soak the mushroom for 1 hour and steam for 30 minutes together with the soaked water. Cut fish maw and sea cucumber into pieces after defrosting and rinsing.
Heat the pot over medium heat, sauté half of the ginger slices and green onion. Add sea cucumber, fish maw, water and Shaoxing wine, blanch for 2 minutes and remove from the pot. With a clean pot, sauté the remaining ginger slices and garlic with some oil. Cook mushroom for 2 minutes, then return the sea cucumber and fish maw into the pot. Stir fry for a minute.
Mix in oyster sauce and Shaoxing wine. Pour in mushroom water to cover the ingredients, bring to boil. Turn to medium low heat and cook for 20 minutes with the lid on.
Transfer the fish maw to plate when it is soft. Cover the lid and cook for another 30 minutes, until the mushroom and sea cucumber become tendered.
Return fish maw into the pot, stir in the slurry and cook until the sauce is thickened.
Transfer the ingredients to plate and garnish with broccoli. Drizzle some sauce on top and ready to serve.
Tips:
Remove the fish maw from pot once it is tendered. Fish maw can be easily melted if the cooking time is too long.
Remove the fish maw from pot once it is tendered. Fish maw can be easily melted if the cooking time is too long.
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