Recipe: Braised mushroom and fish maw with razor clams

Recipe: Braised mushroom and fish maw with razor clams
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Before Chinese New Year arrived, you may probably have seen cans of razor clams lined up beside the abalone and mushrooms in the supermarkets. We often get some of these to serve during CNY.

Here's a simple recipe for Braised mushroom and fish maw with razor clams. A very auspicious dish as mushrooms symbolise longevity, fish maw symbolises abundance, clams symbolise "opening of new horizons" and we even topped it with fat choy (sea moss) which symbolise wealth.

We also made braised trotters ;)

Braised mushroom and fish maw with razor clams
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 30-40 minutes
Serves 4-6


Ingredients
2 cloves garlic, finely chopped
1 tbsp cooking oil
15-20 tea mushrooms, soaked for 2 hours and stalk removed
1 (25g) fish maw, soaked in warm water for 2 hours
1/2 broccoli, cut into florets

1/4 carrot, peeled and sliced thinly
1 1/2 cups water
2 tbsp mushroom sauce
1 tbsp ginger wine
1 can (425g) razor clams in brine

A handful fatt choy 发菜 (sea moss)

1. In a saucepan, heat oil over medium high heat. Add garlic and stir fry for 2 minutes until golden brown.

2. Add mushrooms and fish maw and stir fry for about a minute, then add the water and bring to the boil. Season with mushroom sauce and ginger wine. Once boiling, turn down to medium low heat and simmer for 15-20 minutes, until the fish maw's texture is cooked to your liking.

3. Increase to medium heat. Add the broccoli and carrots and then cover. Let the vegetables steam for about 1 minute, then remove and set aside.

4. Lightly rinse the razor clams, then add to the saucepan. Allow the clams to heat through, for about 1-2 minute, then remove.

5. Taste and season sauce with more mushroom sauce, if necessary. The sauce should be a thick, velvety consistency.

6. Place fat choy in a small bowl, then pour boiling water over it.

7. To assemble, arrange broccoli followed by mushrooms and fish maw. Place razor clams in the centre and top with fat choy. Garnish with the carrots, then pour over some of the braising sauce.

Note: Soaking the fish maw in hot/warm water will shorten its cooking time, convenient especially if you are in a rush.

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