Braised Fish Maw With Abalone

For 4
Cooking Time :
1 hour
Black Moss 50g
Dried Fish Maw 80g
Canned Abalone 5 pcs
Ginger 3 slices
Scallion 10g
Shanghai Pakchoi 6 stalks
Soup Base
Swanson Pork Bone Broth 500mL
Oyster Sauce 1 tbsp
Soya Sauce 1 tbsp
Dark Soya Sauce 1 tsp
Salt 1 tsp
Sugar 1 tsp
Cornstarch Water 2 tbsp
Seasoning for Black Moss
Swanson Pork Bone Broth 500mL
Salt 1 tsp
Sugar 1 tsp
Rice Wine 1 tsp
Cooking Oil 1 tbsp
Soak black moss overnight in a big bowl of water. Repeated rinsing with water for few times to remove impurities. Drain and squeeze dry.
Mix black moss with seasoning. Steam for 30 minutes and set aside.
Soak fish maw overnight in water. Boil a pot of water with salt, ginger and scallion, add fish maw and bring to boil with lid on high heat for 10 minutes. Off fire and let it sit for at least 1 hour. Take out the fish maw and set aside.
Boil Shanghai pakchoi with some salt. Arrange on plate with black moss on top.
Leave cornstarch water aside and bring soup base to boil. Add fish maw and abalone, cook over low heat for 30 minutes. Thicken with cornstarch water. Pour onto black moss and serve.

  1. Rubbing black moss with some cornstarch helps to remove impurities. Rinse several times afterwards.
  2. Fish maw can choose cod fish maw or those in small cone sizes.
  3. Equally delicious by using Swanson Clear Chicken Broth instead.