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Kühlbarra: Locally farmed fish that’s drawing in the world
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Braised Kühlbarra Fish Maw Steak By Ken Ling, TungLok Heen
Serves
1-2
Level
Medium
Serves: 1-2 Level: Medium

Ingredients

For Fish Maw
1pc
Fresh Kühlbarra Fish Maw (90-100g)
2 slices
Ginger
1pc
Onion
300g
Chicken Stock
A pinch
Salt
A pinch
Sugar
A pinch
Chicken Powder
A pinch
Chinese Wine
10g
Fish Sauce
For Tanfu Sauce
50g
Superior Stock
50g
Pumpkin
A pinch
Chicken Powder
A pinch
Chinese Wine
A pinch
Oyster Sauce

Method

For Tanfu Sauce
1.
Remove the pumpkin skin and cut the pumpkin into small pieces, before steaming them with superior stock for about 30 minutes.
2.
Put the pumpkin into a food processor and blitz evenly into a paste.
3.
Add in the rest of the ingredients for the tanfu sauce, and boil over high heat until the sauce is reduced and thickened.
For Fish Maw
1.
Boil the fish maw in water.
2.
Butterfly the fish maw and rinse it out.
3.
Stir-fry the ginger and spring onions until fragrant and add in the chicken stock, salt, sugar, chicken powder, chinese wine and boiled fish maw to steam for about 20 - 25 minutes.
4.
Pour the tanfu sauce over the fish maw and serve.