Fish Maw with Seabed Coconut and Pork Bones

by | May 2, 2010 | Confinement Soups, Postpartum Soups, Soups for Children | 5 comments

Soup Name:

Fish Maw with Seabed Coconut and Pork Bones

Traditional Chinese Name:

海底椰花膠豬骨湯 (hai di ye huā jiāo zhū gǔ tāng)

This soup is slightly cooling in nature due to the seabed coconut and fresh lily bulbs. 


For more videos, visit us on YouTube.

Fish maw is usually associated with a chicken soup base, but it is just as ideal with pork. This soup is not naturally that flavorful (as fish maw itself has no taste and neither does dried lily bulb). The seabed coconut gives it a slightly sweet tinge, but you can consider adding some vegetables (like corn or carrots) to further enhance the flavor. Salt to taste as necessary – although it’s still refreshing without the salt.


The soup itself is slightly cooling due to the seabed coconut and fresh lily bulbs, but not overly.  It’s also got an amazing amount of collagen and can eat like a meal if you add more vegetables.

With the added tangerine peel, this soup is ideal for getting rid of coughs.  Seabed coconuts are great for nourishing and healing the lungs as with tangerine peel. 

There is a bit of work required for this soup.

You’ll need to prepare the fish maw ahead of time.  You can find a full video on how to this on the YouTube channel.

You will also need to prepare your tangerine peel.  This doesn’t take too much time, but you do need to soak it to soften.




What’s involved?

Prep time: +1 day (for fish maw) and 30 mins (for soup)

Cook time: 2 hours and 30 mins

Total time: 3 hours

Serves: 6 bowls


Cooking Instructions

  1. Marinate pork in salt overnight (to expel the fire in the pork)
  2. Soak your dried fish maw in warm water (for at least 4 hours)
  3. Boil your soup water
  4. In a separate pot, boil water to blanch your pork
  5. Wash dried lily bulb, tangerine peel and seabed coconut
  6. Cut up the fish maw into edible pieces (optional)
  7. When your soup water boils, add all the ingredients together
  8. Boil on high heat for 30 minutes, reduce to a medium boil for another 2 hours
  9. Serve and enjoy!

For more videos, visit us on YouTube.