Braised fish maw with shiitake mushrooms is a savory banquet classic built on patience. Soak the fish maw overnight, blanch it with ginger and scallion to keep it clean-tasting, then braise it slowly with soaked shiitake in a rich chicken-and-pork stock finished with a light, glossy superior-sauce glaze. The maw turns tender and gelatinous and drinks up the dark, savory sauce.
Key takeaways
- Soak fish maw overnight until soft, then blanch briefly with ginger and scallion to remove any odor.
- Soak the dried shiitake overnight too, and save the soaking liquid for the braise.
- Build a rich stock, then braise gently so the maw stays tender and takes on the sauce.
- Finish with a light cornstarch slurry for a glossy, superior-sauce-style glaze.
- Tube or flat fish maw both work; flat holds tidy slices, tube gives a springier bite.
Ingredients (serves 4)
- 1 pack (213 g / 7.5 oz) fish maw, tube or flat
- 8 to 10 dried shiitake mushrooms
- 4 to 5 slices fresh ginger, plus 2 scallions
- About 4 cups (1 L) rich chicken-and-pork stock
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine
- Pinch of white pepper
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- A few drops of sesame oil
Method
1. Soak
The night before, cover the fish maw with cool water and let it soak overnight until soft and pliable. Soak the dried shiitake in a separate bowl of water overnight as well, then trim the stems and reserve the flavorful soaking liquid.
2. Blanch the fish maw
Bring a pot of water to a boil with a few ginger slices and a scallion. Add the soaked fish maw, simmer for 3 to 5 minutes, then lift it out. This quick blanch removes any residual odor. Rinse under cool water, gently squeeze out the excess, and cut into bite-size pieces.
3. Start the braise
In a wide pan or clay pot, warm a little oil and cook the remaining ginger and scallion until fragrant. Add the shiitake and stir for a minute, then pour in the stock along with the reserved mushroom liquid. Stir in the oyster sauce, light soy, Shaoxing wine, and white pepper. Cover and simmer for about 20 minutes so the mushrooms soften and the stock deepens.
4. Add the fish maw
Slip in the fish maw and braise gently for another 15 to 20 minutes, checking every few minutes so it stays tender and does not overcook. It will turn silky and take on the color of the sauce.
5. Glaze and finish
Stir the cornstarch slurry into the simmering sauce and let it thicken into a glossy glaze that coats the maw and mushrooms. Finish with a few drops of sesame oil and serve hot.
Tips
- Use a genuinely rich stock; the maw is mild on its own and takes its flavor from the braise.
- Do not let it boil hard once the maw is in — a gentle simmer keeps the texture smooth.
- Both shapes work well here. See the difference in our guide, and find both in our Seafood collection.
Frequently asked questions
Do I have to blanch the fish maw?
Yes. A short blanch in water with ginger and scallion removes any residual odor and gives the braise a cleaner taste.
Can I use tube or flat fish maw?
Both work. Flat maw slices into tidy pieces, while tube maw gives a springier bite.
How do I keep the fish maw tender?
Braise gently and check often. A hard boil or too long in the pot can make it fall apart, so keep the heat low once it goes in.
