Double-boiled fish maw soup with sea whelk – Justin Tan
American Sea Whelk 150g
Chicken Meat 100g
Lean Meat 50g
Pork Rib 50g
Pre-soaked Fish Maw 50g
Chinese rice wine 5g
Slice the sea whelk. Poach the sliced sea whelk in a large pot of boiling water with ginger. Blanch the chicken meat, lean meat and pork rib in hot water, rinse with cold water. Place all ingredients in a double boiler. Add Chinese rice wine.
Pour mineral water into the double boiler. Season with salt. Steam for 6 hours.
Add pre-soaked fish maw, and then continue to double boil for a further 10 minutes.
The perfect wine:
Intense apricot, white peach and ginger spice, layer the palate in the Yalumba The Virgilius Viogner. With mineral notes, it is unctuous and complex, the perfect wine to enjoy with the double-boiled fish maw, with sea whelk soup of Chef Justin Tan.
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