海鲜鱼肚羹 Fish Maw W. Seafood Soup (cream) Recipe

Soak and Trim

If using dried fish maw, soak it in warm water for 4–8 hours or until softened. Change water if it becomes murky. Once pliable, trim away any tough or discolored parts and cut the fish maw into 1/2–1 inch pieces. Rinse under cold water and set aside.

Optional quick blanch: bring a small pot of water to a boil, blanch the cut fish maw for 1 minute, then drain and rinse with cold water to firm the pieces and remove any residual odor.

Combine diced shrimp, scallops and fish pieces (not the fish maw) with 1 beaten egg white, 1 tsp cornstarch, and a pinch (0.25 tsp) salt. Toss gently and let sit 10–15 minutes. This 'velveting' will give the seafood a silky texture in the soup.

In a large pot, add 6 cups chicken stock and 1 cup water. Add sliced ginger and minced garlic. Bring to a gentle simmer over medium heat.

Add 1 tablespoon Shaoxing wine and the prepared fish maw pieces. Simmer gently for 10–12 minutes so the fish maw softens further and absorbs flavor.

If you used the velveting step, drain excess marinade from seafood. Gently add the shrimp, scallops and fish pieces to the simmering broth. Cook until just opaque and cooked through, 2–4 minutes depending on size. Avoid overcooking; seafood should remain tender.

In a small bowl, whisk 3 tsp cornstarch with 3 tablespoons cold water to make a smooth slurry. Stir the pot to create a gentle boil, then slowly pour the slurry into the soup while stirring steadily to avoid lumps. Cook 1–2 minutes until the broth has slightly thickened to a creamier consistency.

Lower the heat to low. Slowly stir in 1/2 cup light cream (or half-and-half) in a thin stream, stirring constantly to combine. Do not let the soup boil vigorously after adding dairy to prevent curdling.

Season the soup with 1 tsp salt, 1/2 tsp white pepper, 1 tsp light soy sauce, and 1/4 tsp sugar. Taste and adjust seasoning as needed.

While stirring the soup in one direction, slowly drizzle in the 2 lightly beaten egg whites in a thin stream to form silky egg ribbons (hot soup should be at a gentle simmer, not a rolling boil). Alternatively, for a more delicate texture, you may remove the pot briefly from heat and drizzle in the egg whites while stirring.

Finish with 1/2 tsp sesame oil and stir gently. Turn off heat.

Ladle the soup into bowls, garnish with chopped scallions and optional cilantro. Serve immediately while hot.

Serve with steamed rice or as part of a multi-course meal.