Thai-Style Braised Fish Maw (Shark Fin) Soup
- erinna Chng
- 4 days ago
- 1 min read
I always prefer Thai-Style Shark Fin Soup as compare to our Chinese-Style ones. Thai-Style ones are more complex in flavour.. Very Umami-rich!
For the benefit of those who do not eat shark fin, you can omit the shark fin and just add fish maw and abalone (optional).
How to Choose Fish Maw: One of my foodie friend who used to import Dried Seafood Items told me that the thicker the fish maw, the more gelatinized texture it is.
This soup base will be a perfect soup base for Pen Cai （盆菜）. Just add the ingredients you like and double or triple or even quadruple the recipe. This will sure be a winner dish!
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Soup Base
In a deep stockpot, boil 1 litre of water over medium heat
Add in washed dried mushroom and boil for 5 minutes
Reduce to medium low heat and low boil for another 30 minutes
Add in all the seasonings and fish maw (and shark fin, if using).
Continue to cook for another 10 or until the desired texture for the fish maw
*canned abalones can be eaten right from the can. Just add in the soup few minutes before the soup is ready to heat it up
Thickening the soup
In a separate small bowl, mix the corn flour and water together
Slowly drizzle the flour mixture into the boiling soup and stir while adding the flour mixture
Garnishing
Transfer the soup into serving bowls and garnish with parsley and beansprout
*Blanch the beansprout in a separate pot of boiling water if you do not like the taste of raw beansprout
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
Thai Style Fish Maw (Shark Fin) Soup
Head Chef
Servings :
4 Servings
Calories:
Prep Time
10 min
Cooking Time
50 min
Rest Time
0 min
Total Time
1 hour
Comments