Recipe: Fish bubbles food


Fish swim bladders, also known as fish maw or isinglass, are a delicacy that many people may be familiar with. In the past, I would only be able to get one swim bladder at a time when I would buy fish, and sometimes the fish seller would not even give me one. However, I never knew the nutritional value of fish maw was so high. It is considered one of the "eight treasures" and is known as "marine ginseng" due to its main ingredient, high-grade collagen, as well as its abundance of vitamins and trace elements. It is a great source of protein and low in fat, making it beneficial for the body’s absorption.

There are generally two types of fish maw available in the market, dried and fresh. I have tried dried fish maw before, but I prefer the texture of fresh fish maw as it is soft and sticky. The key to making fish maw delicious is to remove the fishy smell, which can be done by using pepper. Fresh fish maw is best fried in high heat, with seasoning added for flavor. It has a soft and sticky exterior with a crisp and strong interior, making it especially enjoyable to eat.

Many people may not know the value of fish maw and only see it as a tasty food. However, it is also rich in collagen, which can help improve the skin’s appearance. Regular consumption can lead to smooth, full, soft, and elastic skin. Small ingredients like fish maw can have big effects on our health and well-being, and there are many similar ingredients in our daily lives that are both delicious and medicinal, such as yam, red dates, and wolfberry. It is important to discover and appreciate these ingredients in our food.

See also  Tiger skin eggs recipe


  • fish soaked

  • onion

  • garlic

  • pickled pepper

  • ginger

  • garlic clove

  • red pepper

  • oil

  • pepper powder

  • pepper

  • sugar

  • beer

  • light soy sauce

  • dark soy sauce

  • salt


  1. Cut the pickled pepper, onion, garlic, ginger, and red pepper into desired sizes. Add more onion and garlic for guests if desired.

  2. Clean and cut the fish bubbles, removing any black clothing. Boil in water for 10 seconds, then soak in cold water and drain.

  3. Heat oil in a pot and saute garlic, ginger, onion, and peppercorns until fragrant. Add fish bubbles and stir fry with peppercorns, black or white pepper, light and dark soy sauce, and sugar. Add pickled pepper water for spiciness, if desired. Add beer, red pepper, salt, and garlic leaves.

  4. Cook for less than 2 minutes. Add chicken essence if desired before removing from heat.


Fish bubbles must be blanched before frying. If they are not blanched, they will be particularly fishy. Otherwise, a pile of fishy water will come out directly when you put them in the oil pan at the beginning. After blanching and stir-frying, the fish has no fishy smell but is more crispy.

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