Dried fish tube is the dried form of fish air bladder—just like dried fish maw—and the difference in size is due to the type of fish they come from. In Chinese cuisine, fish tube is prized as a delicacy, valued for its therapeutic benefits. It nourishes the body's Yin, which is responsible for moistening and cooling bodily functions, and also helps strengthen the lungs and kidneys. It is also rich in protein, phosphorus, calcium, and collagen.
Benefits:
● Improves weak lungs
● Promotes healthy bones and protects cartilage
● Aids in wound recovery
● Promotes blood circulation
● Improves skin complexion
● Slows down the effects of aging
● Low in fat
Suitable for everyone, including pregnant and nursing mums.
Ingredients:
Dried fish tube
Origin:
South Africa
How to rehydrate dried fish tubes:
1. Soak the dried fish tubes in a pot of fresh water for 6-12 hours until they soften. Cover the pot.
2. During soaking, change the water every 1-2 hours and rinse with cool water to prevent any fishy smell.
3. After soaking is done, heat up a pot of fresh water. Add 2 slices of ginger and 2 stalks of spring onions (cut into 2-inch strips) into the pot.
4. Bring to a boil before turning off the heat, then add in the soaked fish maws or fish tubes before covering the pot. Wait until the water cools down before taking them out.
5. Rinse them with clean water before cooking. Wrap the softened fish maws or fish tubes in a food-grade ziplock bag and store them in the freezer if you do not plan on cooking them yet. Thaw the frozen fish maws or fish tubes overnight in the fridge before cooking.
Note:
The pot must be clean and oil-free during use to avoid contamination. It is also advisable to rinse the fish maws or fish tubes after handling them. This is to avoid spoilage due to cross-transmission of bacteria by contaminated hands. The above steps are to serve as a guide only. Please do not follow the above steps for fried fish maw preparation.
Tip:
Fish tubes are an important component of making the pen cai, a traditional recipe commonly served at weddings and Chinese New Year. Get a video-guided recipe here.
Best kept refrigerated.
Note:
Wrap the softened fish maws or fish tubes in a food-grade ziplock bag and store them in the freezer if you do not plan on cooking them yet. Thaw the frozen fish maws or fish tubes overnight in the fridge before cooking.
