Braised Shark Fin & Fish Maw Soup in Superior Stock Recipe

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.

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.

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.

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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