Lion Head Fish Maw Soup

Serving 8 pax
Preparation Time 25 mins
Skill Intermediate

2 cans Golden Chef Superior Fish Maw Soup
200 ml Water
12 Nai Bai*
300g Pork belly, minced
1 tbsp Wolfberries*
1 tbsp Chinese wine
3 Fresh Shitake mushroom, diced
3 Bamboo shoot, diced
½ White onion (medium sized), diced*
¼ Hard beancurd (Tau Kwa), chopped
½ tsp Salt
½ tsp Sugar
½ tsp Sesame oil
1 tbsp Dong cai, rinsed and chopped finely*
1 tbsp Mei cai, diced*
1 tbsp Corn flour

*Available at your nearest FairPrice store

  1. Mix pork belly, Shitake mushrooms, bamboo shoots, white onions, tau kwa, dong cai, mei cai, salt, sugar and corn flour together well. Form into a ball (50g each) and set aside.
  2. Bring the fish maw soup to a boil, then add in the meatballs piece by piece.
  3. Simmer the meatballs over slow heat till cooked. Add in wolfberries and Chinese wine.
  4. Blanch the nai bai over boiling water and arrange on a deep dish.
  5. Pour the meatballs and the fish maw soup over it. Ready to serve.
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