Fish Maw with Seabed Coconut and Pork Bones
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
Ingredients
1 pound of fresh pork bones
5-6 fresh seabed coconut (dried will suffice)
1-2 pieces of dried fish maw
1 piece of dried tangerine peel
20 g of dried lily bulb
1 teaspoon of salt (for marinating pork)
2-3 L of water
Cooking Instructions
- Marinate pork in salt overnight (to expel the fire in the pork)
- Soak your dried fish maw in warm water (for at least 4 hours)
- Boil your soup water
- In a separate pot, boil water to blanch your pork
- Wash dried lily bulb, tangerine peel and seabed coconut
- Cut up the fish maw into edible pieces (optional)
- When your soup water boils, add all the ingredients together
- Boil on high heat for 30 minutes, reduce to a medium boil for another 2 hours
- Serve and enjoy!
For more videos, visit us on YouTube.
Hi, do I need to let the pork sit overnight if I do that for confinement? Thank you so much.
Dear Feb, it’s not necessarily to let the pork sit overnight for soups. My mother used to salt them and leave the bones overnight to release the “fire” in the bones, but this step is not necessary. For me, I prefer fresh pork bones, blanched and into the soup it goes! Lisa
Thanks for your delicious recipes and website.
I am trying fish maw and seabed coconut for the first time.
About how many slices of dried seabed coconut equal one fresh seabed coconut?
Also, I bought about half pound of fish maw, which has about 7 pieces inside. The lady at the market suggested using half bag (meaning 3-4 pieces) for one large pot of soup (I use 4 quarts water). Is that too much fish maw?
Dear YLK, how big are the pieces? Will anyone eat them? If so, you can make more as it won’t be wasted. My mom usually makes 1 long piece (about 10 inches in length) and then cuts it up into little pieces when it’s been boiled sufficiently and we eat it all. Start with less and you can always work your way up to more. Plus, the more you have, the thicker the consistency of the soup (which I personally don’t like). Hope this helps, but do let me know if you have more questions! Lisa
Hi there. I thought sea bed coconut (hai di ye) is cooling? Is it suitable for my pregnant wife first trimester? Also, i want to ask, do you have any soup recommended for following symptoms of a pregnant lady?
-more of pimples on face, chest and back
-frequent strong burping and letting off gas
-constipation up to 3, 4 days
-hungry but no appetite
-sour waist