Braised Sea Cucumber With Fish Maw

Huang Kitchen by Angie Liew


This is s very simple dish that every Chinese family can relate and enjoy. It is not only flavourful but also has high nutritional value. Sea cucumber with its gelatinous texture is a delicacy in Chinese cuisines. It is believed to help to prevent from aging. Fish maw and pork tendons, on the other hand are a good source of collagen as it improves blood circulation, complexion and heals wound after an operation. A perfect dish ... especially for the festive new year dinner.


  • 200 g pork cut into small chunks, marinate with soy sauce
  • 100 g shitake mushrooms soaked till soft, cut into wedges
  • 100 g dried fish maw soaked 1 hour in water, cut to 2 inch length
  • 150 g dried pork tendon soaked 1 hour in water
  • 300 g sea cucumber cut into big wedges
  • 50 g dried shrimp soaked till soft, drained
  • 2 stalks spring onion cut into strips
  • 3 tbsp Oyster Sauce
  • 2 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp sesame oil
  • 1 tsp salt
  • 2 cups hot water


  1. First heat up some oil in wok. Stir fry sea cucumber and spring onion, for about 3 minutes. Then set aside the sea cucumber for later...
  2. Get the full instructions at Huang Kitchen by Angie Liew
Braised Sea Cucumber With Fish Maw

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Angie Liew
Recipe Yields:
4 people
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