Stewed Fish Maw with Three-coloured Vegetables

Tested Recipe Adapted from Agnes Chang

Stewed Fish Maw with Three-coloured Vegetables


200g dried fish maw, soaked 15 mins


2 slices old ginger

2 stalks spring onions

2 tbsp Chinese rice wine

500ml water

15 black mushrooms, soaked

1 carrot, sliced

100g sweet peas

3 tbsp oil

1 tbsp chopped garlic

3 slices old ginger, shredded


2 tbsp Chinese rice wine

1 tbsp light soya sauce

2 tbsp oyster sauce

½ tsp sugar

Dash of pepper

200ml water

2 tbsp corn four water for thickening

Preparation Instructions:

  1. Cut fish maw into approx. 2 x 4 cm pieces. Bring A to boil, add fish maw and cook for 5 mins. Dish and drain.
  2. Heat up oil in wok, saute chopped garlic & shredded ginger till fragrant. Add fish maw, mushrooms and stir-fry till fragrant.
  3. Stir in the sauce mixture and simmer over low heat for about 5-10 mins, covered.
  4. Add carrot, sweet peas and cook for 3 minutes, covered. Thicken with corn flour water. Taste.
  5. Dish onto a serving plate, serve hot with rice.

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