I'm pleased that this recipe, together with 2 others of my fave dishes, have been featured as Recipe Ideas for this Mother's Day @ Celebrate Mother's Day With Home-Cooked Food, Featured At Open Rice S'pore!
Shark’s Fin is usually simmered in rich flavourful broth. In making Shark's Fin Soup, top restaurants would use superior stock, which is made from hours of simmering chickens, fine pork & ham. Some time, adding Conpoy & Abalone to turn into a concentrated essence. That’s the reason why they can cost a bomb.
Shark’s Fin Soup is usually taken with black/red vinegar; whisky or brandy can be used in place of vinegar too.
In Chinese, 鱼漂 & 花膠 are two different things but the both are known as Fish Maw in English. Don’t ask me why cause I can’t answer that; perhaps you can enlighten me :)
I don't like Shark's Fins in strands so I've used whole fins (small) for this dish. I got them really cheap during my Chinese New Year Shopping At Woodlands Loop. Check out this delectable top grade soup using only the finest ingredients!
1 lit Chicken & Pork stock (prepared in advance)
100ml Abalone stock from can abalone
500g Frozen Shark’s Fin
5 Conpoy (dried scallops)
6 Fish maw (dried stomach) 花膠
1 tbsp Wolfberries
2 slices Ginger
3 stalks Spring onion
2 tsp Chinese wine
Cornstarch for thickening
Pepper & vinegar for serving
- Soak Worlfberries, Conpoy & Fish Maw till soft & set aside.
- Prepare stock in advance. When boiling, add ginger, spring onion, Conpoy & Fish Maw & simmer for 20 mins. Steam Wolfberries for 5 mins & set aside.
- Defrost & rinse Shark’s Fin. Add into stock & simmer for about 5 mins. Dispose ginger & spring onion. Ensure stock is boiling before you add corn starch to thicken. Stir well, add wine, top with Wolfberries & serve your Superior Soup hot.