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