Ingredient Name:  Big Fish Stomach, belly or abdomen
Traditional Chinese Name:  大魚 (dà yú )
What is this?
  • The stomach, belly or abdomen of a fish
  • The mid-section is often the meatier part of the fist and with the Chinese, it is said to be the sweetest
  • This part can be steamed, fried or boiled in a variety of dishes
  • There aren’t too many small bones in this section and often contain long, large bones that form the shape of the fish

How do I prepare it?

  • Descale if needed (although the fish vendor will do this for you)
  • Wash thoroughly in cool water
  • Can season with a teaspoon of salt and let sit in the refrigerator
  • It is ideal to buy this fish fresh and use within a day
  • Create deep, long cuts into the fish for easier cooking
  • In a frying pan with some oil and 2 pieces of ginger and fry on low-heat until crispy and brown
  • Use a soup bag when boiling

Where can I buy this?

  • You can buy the Big Fish from any wet mart in Hong Kong

What is the cost?

  • An extremely cheap and affordable fish – a stomach can cost around $20 HKD

Any benefits?

  • Fish are a good source of Omega-3 fatty acids, which act as a natural blood thinner and anti-inflammatory
  • They are also a good source of protein without the high saturated fats
  • Since the fish is boiled, it is a healthy way to consume it

Any precautions?

  • There are fears of increased mercury in large fish, although the Big Fish isn’t too large and not considered a high risk mercury fish (unlike mahi mahi or canned tuna)
  • Use soup bag when boiling to prevent scattering of fish bones, which can be a potential risk for children

Any substitutes?

  • Any type of fish is a good substitute (little or big)