Braised Abalone, Fish Maws and Mushrooms in Broccoli Garden

This is another CNY dish I've cooked for my families on our Reunion Dinner. It was specially requested by my mom and she insisted to have fish maws in it (FYI, I don't really like fish maws/ yu pew.). But being a filial daughter, how could I not comply to her request, right?

In this recipe, I've used canned abalones instead of the dried ones because it is cheaper and easier to prepare, therefore less time consumed.

And the fish maws/ yu pew I've used are those fried ones. The picture on the left shows my 'yu pew' soaking in warm water.

You may also use 'far kaw' also known as fish maws, which is better because they are good source of collagen but they are 3-4 times more expensive than 'yu pew'. 'Far Kaw' is the swim bladders of large fish. It does not have fishy smell. Fried far kaw is white color while the dried ones are deep golden color. Actually I am not very well versed in these stuffs, I learned it from my dad (in law). I've only got to know about 'far kaw' after cooking this dish for my families. Perhaps next year, I shall use 'far kaw'.

Prep Time  : 1 hour
Cook Time : 2 hours 15 mins
Total Time : 2 hours 15 mins (Prep while cooking)
Serves       : 20 pax

20 pcs abalone (2 cans abalones)
4 - 5 pcs fried fish maws/ yu pew
1 1/2 cup mini shiitake mushrooms (soaked to soften)
3 cups broccoli florets
3 cups water
3 cloves garlic (whole & slightly bruised)
3 cm ginger (thick slices)
5g rock sugar
1 1/2 Tbsp oyster sauce
2 Tbsp light soy sauce
2 cups abalone brine (from the canned abalones)

To Prepare Fish Maws
1 stalk spring onion (cut into 6 - 7cm length)
5 cm ginger (thick slices)
1 Tbsp Shaoxing wine

Prepare Canned Abalones
1. In a large pot, submerged the whole abalone cans in water. Water level approx. 7cm above the cans. Bring the water to a boil on high heat. Upon boiling, check on the cans. If you have not remove the paper label on the cans, now you can find them detached from the cans and you may removed it away. Continue to let it simmer on medium high heat for the next 2-3 hours while you work on other ingredients.

2. When your canned abalones are done, open up the cans and drain the abalones. Keep the brine for the sauce.

Prepare Fish Maws
3. Soak the fish maws in warm water for half an hour. In a pot of water, add spring onion and ginger, and bring to a boil.

4. Add in the fish maws and shaoxing wine, continue to let it simmer for approx. 5 mins. Drain carefully and let it cool a bit before cutting into desired sizes.

Braising the Mushrooms
5. Drain the mushrooms and marinate with 1 Tbsp of corn starch and 1 Tbsp of vegetable oil for 10 minutes.

6. In a medium pot, sauté garlic and ginger until fragrant. Add in the mushrooms and sauté for approx. 30 seconds. You may notice some browning at the bottom of your pot. Deglaze with a few splash of water and then add in 3 cups of water. Bring to a boil on high heat.

7. Upon boiling, continue to let it simmer for 10 mins and then turn down the heat to medium low. Add in rock sugar, light soy sauce and oyster sauce and braise the mushroom for approx. 1 hour or until soften. (*)

8. Add in the abalone brine and bring to a boil again. When boiled, check the consistency of the sauce and taste it. Thicken with corn starch mixture and/or adjust the taste accordingly if needed. Bring down the heat to medium low, add in the abalones and fish maws and simmer for 5 mins. Off the heat and let the abalones, fish maws and mushrooms sit in the sauce while you work on the broccoli.

Blanching the Broccoli
9. Blanch the broccoli in boiling water that has been added with some salt and sugar for approx. 3 mins or until 3/4 cooked. Scoop out the broccoli and drain in a colander. The broccoli is still hot, it will continue to cook.

10. In a large plate, arrange the broccoli florets all around, follow by the fish maws, mushrooms and abalones in the middle. Lastly, pour the sauce all around and serve.

● Do not use hot water to soak the fish maws. It may cause the fish maws to lose its gel content. The rich gel content can be easily be melted if the cooking time is too long or the heat is too strong. Do pay attention to the cooking time.

● Ginger, spring onions and shaoxing wine are used in preparing the fish maws to expel the fishy smell.

● The abalone brine that I've used is very flavorful, therefore I did not need to add anything else to it. But if your brine has not got enough flavor, add more oyster sauce or abalone sauce. Do adjust the taste accordingly.

(*) I am using mini shiitake mushrooms, therefore the cooking time is shorter compare to bigger mushrooms. Do adjust your cooking time accordingly.

Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

I am linking this post to "Cook & Celebrate CNY 2016" organized by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

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