“Don’t Be a Wasteful Fisher: Unlock the Ultimate Treasure Beneath the Scales”

In ancient times, fish maw was considered one of the eight precious delicacies offered to the royal court. These “eight treasures” included delicacies such as bird’s nest (swallow’s nest), deer tendon, shark fin, abalone, sea cucumber, fish maw, scallops, and goose liver. Each of these dishes was believed to have exceptional health benefits.

Fish maw was a highly prized delicacy in the past.

The value of fish maw goes beyond its delicious taste; it is also highly nutritious for people of all ages. Rich in calcium, it promotes healthy bones and brain development in children. For women, the abundant collagen in fish maw helps maintain youthful skin, enhancing its radiance and smoothness.

Additionally, fish maw contains vitamin A and other trace elements that improve digestion and alleviate issues such as indigestion or constipation. The abundant energy provided by fish maw boosts vitality, enhances memory, and aids in treating insomnia in the elderly.

There are various types of fish maw, derived from different species of fish, such as carp, barramundi, and pike conger. On average, the price of fish maw ranges from 400,000 VND to 4,000,000 VND per kilogram. For pike conger maw, the price can reach up to 9,000,000 VND per kilogram.

This versatile ingredient can be prepared in numerous mouthwatering dishes, including fried fish maw, fish maw soup, or stir-fried fish maw with vegetables and spices.

One of the must-try dishes is stir-fried fish maw with pickled cucumber:

Start by cleaning the fish maw and rubbing it with a small amount of salt, vinegar, or white wine to eliminate any unpleasant odor. Rinse it thoroughly and place it in a colander to drain. For the pickled cucumber, choose the part with plenty of strands for a crispier texture and better flavor. Wash the cucumber and set it aside to drain.

Peel and rinse the shallots, then crush them. Peel and rinse the ginger, crush it, and finely chop it. Pluck off the roots and wilted leaves of the scallions, then rinse them. Do the same for the rau răm, discarding the roots and older parts before rinsing. Finely chop the scallions and rau răm. Rinse and slice the chili.

Heat oil in a pan and add the shallots, frying until fragrant. Add the fish maw and stir-fry until cooked. Once the maw is slightly shrunk, season with a little fish sauce or soy sauce, and set it aside on a plate.

Add another spoonful of oil to the pan and stir-fry the pickled cucumber until it is heated through and seasoned. When the cucumber is cooked to your liking, return the fish maw to the pan and mix well. Adjust the seasoning to taste. Finally, add the ginger, chili, scallions, and rau răm, stirring to combine. Turn off the heat and serve the dish on a plate, garnished with a sprinkle of pepper.