Learn these 3 simple tips to quickly rehydrate fish maw!
Once you've bought the right amount of fish maw for you, you can start soaking it. Some people might boil water, put the fish maw in, and then turn off the heat to let it soften with the residual heat. However, this method is not recommended. Although convenient, the collagen from the fish maw will flow into the hot water, which is wasteful. Since fish maw is so expensive now, it's best to retain as much collagen as possible to avoid waste.
Some people might use dry steaming (or water steaming) instead, believing that this preserves the collagen in the fish maw. This is one method, but the fish maw will shrink due to heat, affecting its appearance and texture. Today's three tips will help you easily achieve a smooth and collagen-rich texture from your fish maw.
1. Freeze fish maw to retain its gelatinous properties.
When soaking fish maw, you must use cold water, as this is essential to preserve all the collagen within. The water must completely cover the surface of the fish maw for it to be thoroughly soaked. The first soaking should last approximately six to eight hours (depending slightly on the size of the fish maw), until it becomes as flexible as paper. After blanching, soak for another twelve to twenty-four hours.
2. Keep the soaking process in the refrigerator.
It's best to keep fish maw in the refrigerator throughout the soaking process to prevent spoilage. In the humid and cool climate of southern regions, refrigeration is crucial to prevent mold and unpleasant odors. This also helps make the fish maw smooth and elastic, similar to soaking it in ice water. If there's not enough space in the refrigerator, you can place the fish maw on a zinc plate in the kitchen and run cold water over it, allowing the running water to drip onto the maw and prevent spoilage.
3. Blanch the fish with liquor to remove any fishy smell.
After the first soaking, heat a pot of water and add a few slices of ginger. Once the ginger releases its aroma, bring the water to a boil and then add the rice wine and the partially soaked fish maw. Remember to add the rice wine only when the water is boiling, otherwise the alcohol will evaporate and become useless. Adding ginger slices and rice wine helps to remove the fishy smell from the fish maw. Blanch the fish maw for about one to two minutes; do not cook it for too long, or the collagen will leak out.
(Images and text sourced from the internet)
