💛 Why You’ll Love This Soup

First of all, this soup brings together the best of both worlds — the smooth texture of fish maw and the sweetness of seafood. Next, the clear golden broth enhances the taste of prawns, squid, and scallops without being too heavy. In addition, every spoonful feels wholesome and satisfying, which makes it perfect for both family meals and celebrations.

🐟 What Makes Fish Maw Special

Fish maw is the dried swim bladder of a fish. When soaked and cooked, it becomes soft, bouncy, and rich in collagen. Because of its unique texture, it absorbs the flavor of the broth beautifully. That’s why many Chinese families consider it a delicacy — it feels luxurious and is good for the skin. If you want to learn more, you can read our guide on The Best Fish Maw Soup in Johor Bahru.

🦐 Ingredients (Serves 3–4)

• 50 g dried fish maw (soaked until soft and trimmed)
• 1 L seafood stock (made from prawn shells or fish bones)
• 100 g prawns, peeled and deveined
• 80 g squid rings
• 60 g scallops or crab meat
• 2 cloves garlic, minced
• 3 slices ginger
• 1 tbsp light soy sauce
• ½ tsp sesame oil
• Salt and white pepper to taste
• 1 tbsp cornstarch mixed with 2 tbsp water (optional for thickening)
• Spring onions and coriander for garnish

🔥 How to Cook Fish Maw with Seafood Soup

1. Make the broth: Heat a little oil in a pot, then add garlic and ginger. Sauté until fragrant. After that, pour in the seafood stock and bring it to a gentle boil.
2. Add the seafood: Once the broth simmers, add prawns, squid, and scallops. Cook for two to three minutes until they turn opaque.
3. Add the fish maw: Then, add the soaked fish maw and let it simmer for another five minutes. It will absorb the seafood flavors and become silky smooth.
4. Season the soup: Stir in soy sauce, sesame oil, salt, and white pepper. If you prefer a thicker texture, add the cornstarch mixture slowly while stirring. As a result, the soup becomes slightly glossy and rich.
5. Serve hot: Finally, pour the soup into bowls and garnish with spring onions and coriander. Serve immediately while it’s hot and aromatic.

👨‍🍳 Cooking Tips

• Use fresh seafood: It makes a big difference in the flavor of your soup.
• Balance the seasoning: Add soy sauce gradually so the taste stays natural.
• Simmer gently: Don’t boil too hard or the fish maw may lose its tender texture.

🍽️ Perfect Pairings

This soup goes well with steamed rice or fried mantou buns. You can also pair it with light vegetable dishes like stir-fried kailan or baby bok choy. For a full seafood feast, enjoy it alongside our Sweet and Sour Crab or Black Pepper Crab.

❓ Frequently Asked Questions

Can I use chicken stock instead of seafood stock?

Yes, you can. However, seafood stock gives the soup a deeper marine flavor. If using chicken stock, add a few dried scallops or anchovies for extra umami.

How long should I soak the fish maw?

Soak it in warm water for about 30 minutes or until soft. If it’s still firm, soak longer or blanch it briefly with ginger to remove any strong smell.

Can I make this ahead of time?

Yes! You can prepare the broth a day in advance. Store it in the fridge and reheat gently before serving. The flavor will become even richer the next day.