By Alina @ TLY
Fish maw and sea coconut sweet soup is a clear, lightly sweet dessert soup built on sea coconut, dried longan, and rock sugar, with soft pieces of soaked fish maw folded in near the end. It is a cooler-evening dessert, served warm in small bowls.
Key Takeaways
- Sea coconut (the palm fruit, also called 海底椒) is the base ingredient, along with dried longan and rock sugar
- Snow fungus is an optional addition for extra body in the syrup
- Fish maw is soaked overnight, blanched, then simmered gently in the sweet syrup near the end so it stays soft
- This is a sweet preparation — no ginger, no savory aromatics
- Serve warm, in small white porcelain bowls, as a cooler-evening dessert
What You'll Need
- 1 piece dried fish maw (tube-cut or flat-cut), soaked overnight in cold water
- 100 g sea coconut (dried or fresh-packed), sliced
- 20 g dried longan
- Rock sugar, to taste
- 15 g snow fungus, soaked and torn into small pieces (optional)
- 1.2 liters water
Method
1. Blanch the fish maw
Slice the soaked fish maw into pieces. Bring a pot of plain water to a boil and blanch the fish maw for 1-2 minutes, then drain and set aside.
2. Simmer the base
In a clean pot, combine the water, sea coconut, dried longan, and snow fungus if using. Bring to a boil, then lower to a simmer and cook for about 25 minutes, until the sea coconut is tender.
3. Sweeten
Add rock sugar to taste and stir until dissolved.
4. Add the fish maw
Add the blanched fish maw pieces and simmer gently for 8-10 minutes, just long enough to heat through and turn soft without breaking apart.
5. Serve warm
Ladle into small bowls and serve warm.
Timing at a Glance
| Step | Time |
|---|---|
| Base simmer | 25 minutes |
| Fish maw finish | 8-10 minutes |
| Total | ~35 minutes |
Tips
- Slice the sea coconut thinly so it softens evenly within the simmer time.
- Add rock sugar gradually and taste as you go — it dissolves slowly.
- Keep the final simmer gentle; a hard boil can break the fish maw into ragged pieces.
For fish maw prep basics, see how to soak fish maw properly, and for another savory-to-sweet contrast try cordyceps flower and fish maw soup. Shop tube-cut fish maw, flat-cut fish maw, or browse the full seafood collection.
Frequently Asked Questions
What is sea coconut?
Sea coconut is the dried or packaged flesh of a palm fruit, sometimes labeled by its Chinese name 海底椒. It has a mild, faintly sweet flavor and a firm, slightly chewy bite.
Can I skip the snow fungus?
Yes. Snow fungus is optional here and mainly adds extra body to the syrup; the soup works without it.
Why blanch the fish maw before adding it to a sweet soup?
A quick plain-water blanch firms up the soaked fish maw and helps it hold its shape once it goes into the sweet syrup.
Can this soup be served cold?
It is traditionally served warm, especially on cooler evenings, though leftovers can be refrigerated and gently reheated.
