Dim Sum : Stuffed Fish Maw 点心-鱼漂卷
Recipe source : My own. Replicating from what I had eaten at a dim sum restaurant
My family and I had a very satisfying dim sum treat last weekend. Service was very fast and efficient because the owner employed many extra youngsters to help cater to the weekend crowd. The food was good and reasonably priced. We tucked into the usual dim sum fare of chee cheong fun, siew mai, har gow and many other deep-fried varieties which I don't even know the names.
Then, I spotted this fish maw dim sum stuffed with fish paste. I like the taste. As I turned it around to have a better look, I realised that the ingredients used were very simple. I made a mental note and told myself that this is something I can replicate with ease!
We made Yong Tofu on Saturday and there was extra fish paste for me to experiment with. I only made a very small sample in case it did not turn out well. However, lady luck was with me, it was better than expected! We are happy with this little experiment.
1 piece dried fish maw ( 35g )
120g fish paste
1/2 a piece of dried mushroom, soak until soft and cut into very fine dices
1/2 stalk of parsley, finely chopped
Note : it is not necessary to add seasoning because the fish paste already contains salt.
A piece of dried fish maw
1. Soak fish maw until soft. Rinse under running tap and squeeze gently to prevent breaking.
2. Boil a small pot of water and boil the soaked piece of fish maw for 5 to 10 minutes.
3. Rinse again under running water to remove the odour. Make sure the odour is removed.
4. Squeeze dry.
5. Mix the fish paste with the chopped parsley and diced mushroom.
6. Stuff the fish mixture into the hollow of the fish maw.
7. Slice into thin pieces about 3/4 cm thick and place into small saucers.
8. Steam the stuffed fish maw pieces over boiling water for 15 minutes.
9. Serve hot with chilli sauce.