Braised Shark Fin & Fish Maw Soup in Superior Stock Recipe

braised shark fin soup chinese shark fin fish maw fish stomach

Braised Shark Fin & Fish Maw Soup in Superior Stock

Shark fin is one of the most luxurious ancient chinese culture delicacy, even the shark fins itself had a bland taste. Properly cooked whole shark fin had a nice texture, a combination of slippery, crunchy and smooth. Shark fin cooked in double boiler; the shark fin and another soup ingredients placed in a porcelaine jar and thighly closed to seal the moisture, alumunium foil will help for this purpose. T presciouse parcell then either steamed or boiled for several hours. The indirect heat make sure the gelatin and another protein slowly releares and intens the nice umami flavour. Living in indonesia is kinda hillarious, Contrary to the fact that Indonesia is one of the biggest exporting country of shark fin, finding a fine quality of dried whole prepared shark fin is not that easy. In Jakarta, you can purchase it in Glodok, pecinan or china town of Jakarta. I purchased this little piece of shark fin for about 20 USD for 3 pieces of medium size whole processed shark fin.

shark fin recipe braised soup fish maw oyster sauce

Braised Whole Shark Fin and Fish Maw Soup in Superior Stock

In shark fin soup, the fins themselves are virtually tasteless, it can absorb the flavour from the surrounding. Thats why usually shark fin cooked with superior stock containing, chicken, pork, ham, dried scallop and mushrooms to intense the flavour. The taste comes from the soup. snappy, gelatinous texture”. Most westerners’ reaction to eating shark fin for the first time is that it has almost no taste. However, texture is prized as much as taste in Asian cuisine. I choose trusted and ‘green’ shark trader, they use all parts of the shark, not just finning it and discard the entire carcass to the sea. The shark skin and the liver sold to a cosmetic manufactors for it’s collagen and essential oil extraction. The flesh used  for making siew may, fish balls and another fish paste product. Good quality shark fin did’t smells peroxide or other chemical, but it’s still normally fishy. The color is usually pale yellowish, never choose the purely white color because it’s blanched with high consentration of hidrogen peroxide.

resep hisit sirip hiu sup sirip ikan hiu shark fin soup

Angsio Sup Hisit (Sirip Ikan Hiu) dengan Hipio (Perut Ikan)

Angsio Hisit (Sirip Hiu) dan Hipio ikan Malong is the indonesian name for this recipe. Slightly different from making shark fin soup, braised shark fin is usually thicken right after double boiled for few hours. Beside, i usually use premium soy sauce, oyster sauce and mushrooms sauce too to the broth for double boiling. Before cooked  the dried processed shark fin, i used to soak it overnight in a fridge. I dis the same manner for the fish maw. I use the malong (Gnathophis mystrom) fish maw/stomach, this pricey fish maw did’t require deep frying prior to cooking.

braised shark fin soup fish maw hipio soup

Double Boiled Braised Shark Fin and Fish Maw 

Braised Whole Shark Fin with Fish Maw Recipe :

Ingredients :

  • 2 medium size whole processed shark fin, soaked overnight in the fridge, drained
  • 1 malong fish maw, soaked overnight in the fridge, drained
  • 3 cloves garlic, bruished
  • 3 dried hioko/ chinese mushroom, soaked, drained, thinly slice
  • 1 1/2 tbsp premium oyster sauce
  • 1 tsp premium mushrooms sauce
  • 1 tsp premium soy sauce
  • 2 cm ginger,  bruised
  • 1 stalk spring onion
  • 1 tsp corn starch, dissolved with 1 tbsp water
  • 1 tbsp sesame oil
  • 1 tbsp ang ciu/rice cooking wine
  • 1,5 L Superior Stock

How to Cook Braised Dried Abalone in Superior Stock :

  • Heat up the 1 tbsp sesame oil in a heavy bottom sauce pan, let it browned a little bit
  • Put the sliced mushrooms, spring onion and ginger, saute about 2 minutes
  • Pour the superior stock,  Add the soy sauce, mushrooms sauce, oyster sauce , cooking wine, soaked shark fin and fish maw, bring it to boil
  • Pour all ingredient is a porcelaine jar and seal it with the cover
  • Put the covered porcelaine jar in a steamer, steam it for about 2-3 hours untill the fish maw is tender (or you can put the covered jar in partiallly boiling water)
  • Carefully strain the solid ingredient, discard the mushrooms, garlic and ginger
  • In a clean heavy bottom sauce pan, boil the liquid until reduced into quarter
  • Add the shark fin and fish maw
  • Nearly done, thicken the gravy with dissolved corn starch
  • Served it immediately

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33 thoughts on “Braised Shark Fin & Fish Maw Soup in Superior Stock Recipe

  1. SUPER fancy! I remember I ate a HUGE shark fin on my wedding reception in Taiwan… it was so good! You are such a great cook!

  2. That’s interesting that it’s difficult to find shark fin in Indonesia even though they are the largest exporter. We have had huge debates about shark fin in Toronto and at one point it was banned and made illegal to serve but our Chinese community became incensed since it is often served as good luck at weddings so the government backed down.

  3. Although I’ve not seen shark fin for sale and wonder if it is allowed here, in Chicago, your Superior Stock sounds wonderful and would be a tasty base for many sauces and other soups. Thanks, Dedy, for sharing your recipe.

  4. Hi Mas Dedy,

    Saya cuma mau meluruskan informasi Mas Dedy mengenai ‘green’ finning. Masalahnya adalah bukan apakah hiunya setelah diambil siripnya kemudian badannya dibuang kembali ke laut atau dibawa ke darat, tetapi jumlah ikan hiu itu sendiri yang sudah sangat berkurang. Jadi perihal pelarangan konsumsi sirip hiu di berbagai negara itu bukan masalah cara menangkapnya, tapi apapun caranya, ujung-ujungnya kan mengurangi jumlah ikan hiu itu sendiri. Berdasarkan perkiraan, jika tingkat konsumsi hiu masih sama seperti saat ini, dalam beberapa tahun mendatang cucu, bahkan anak kita sudah tidak dapat melihat ikan hiu lagi karena jumlahnya sudah sangat akan berkurang dan bahkan punah. Satu-satunya yang bisa mencegah hal ini terjadi adalah moratorium terhadap konsumsi ikan hiu, bagian apapun.

    Semoga informasi ini bisa berguna dan semoga kita juga semakin berhati-hati dalam mengkonsumsi hewan yang tidak bisa berkembang biak dengan cepat.


    • Disitulah policy ini berguna mas, penangkapan hiu scr lgs bs dibatasi krn jumlah muatan kapal penangkap hiu plus karkasnya lbh sdikit klo dibandingkan karkasnya dibuang lgs ke laut..hehehe
      Di US sirip hiu msh bs dikonsumsi kalo hiunya dibawa utuh,
      paling bagus emang menghentikan konsumsi, tp krn ini sudah menjadi budaya bg sbagian orang, makanya skali dua kali setahun masih bs lah buat menjaga kelestarian hiu……

  5. Really interesting post. I’ve had shark fin soup before, but quite a long time ago. Not easy to find these days. Fun post – thanks.

  6. You’re a master chef! I really miss Shark fin soup. And you’re so right, the superior stock makes all the difference for this delicacy ingredient. Too bad that shark fins are banned in the States now.

  7. HI, your page is awesome, I am a lover of fine cantonese cuisine and you are menticulous in your recipes presentation.I really like it and going to try out the braised sharkfins and sea cucumber with abalone…..Cheers

  8. Wow that was strange. I just wrote an very long comment but
    after I clicked submit my comment didn’t show up. Grrrr…
    well I’m not writing all that over again. Anyhow, just
    wanted to say fantastic blog!

  9. Say no to sharks fin soup! Buying sharks fins encourages the horribly cruel practice of shark finning. Sharks have their fins cut off of them while they are still alive, and thrown back in the ocean to drown. Shark populations are currently down over 90%, with many of them listed as endangered. The fins sold in grocery stores are often illegal. We need sharks for fish stocks, coral reefs, and the oxygen we breath, say no to sharks fin soup!

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