Picture of the Day: Braised Fish Maw

Large pieces of braised fish maw surrounded by goose webs

The other night we went to Sun Sui Wah for a 私房菜 or "see fong choi", the Chinese version of omakase where the chef creates the menu.

However, not all the dishes were winners; some were duds, like a roast duck we had that was marinated in salt for a week and tasted like it! There was also a giant plate of thinly sliced poached geoduck, but sadly wasabi was smothered over them and our nasal cavities had the equivalent of pungent electric shocks each time we bit into the geoduck...

Nevertheless, the undisputed highlight of the evening was a massive platter of braised fish maw with goose webs in abalone sauce. These pieces of fish maw were the thickest I had ever seen in my life and the women at the table were salivating with excitement.

That's because it is believed that fish maw contain a lot of collagen, a protein that helps the skin maintain its elasticity and reduce wrinkles. And who doesn't want that?

While this is a belief rooted in traditional Chinese medicine, there isn't much scientific evidence to prove this sadly. 

According to Marina Medical in Hong Kong, eating fish maw isn't necessarily the most efficient way of absorbing collagen in the body and instead suggests other ways to boost collagen production:

- Collagen supplements

- Vitamin C

- Protein-rich foods like eggs, bone broth, meat and beans

- Zinc and copper from meat, shellfish, nuts, whole grains and beans

- Regular exercise, adequate sleep and avoid excessive sun exposure

I'll still eat fish maw whenever possible! Tastes delicious!

Chinese Restaurants Riffing Off Each Other

Lobster meat stir-fried with egg white at Lanxuan Restaurant

You know the saying, one is random, two is a coincidence, and three is a trend?

Within five days I have tried two similar dishes in two different Chinese restaurants that may result in the latest trend to eat in Vancouver.

On Friday evening we went to Lanxuan Restaurant in Richmond, where we had some fantastic dishes, such as butterfly deep-fried chicken with glutinous rice underneath, a giant pot of a fish with pumpkin, and a flavourful soup with ingredients such as dates, longan and pork.

The highlight was lobster meat extracted from the shell and stir-fried with egg white. The presentation was even more bougie with tiny bits of gold leaf and shrimp roe on top.

Crab meat stir-fried with egg white at Dynasty

It was fantastic with a splash of Chinese vinegar to enhance the flavour.

Then last night we went to the always high quality Dynasty Seafood Restaurant, where our host managed to get some special dishes like a whole roast duck with tea-smoked quail eggs, deep-fried white bait typhoon shelter style, and freshly made sesame balls with black sesame filling for dessert.

The standout by far was crab meat stir-fried with egg white. It was presented on a massive platter that we couldn't finish. The crab meat was so dense, one can only wonder how many crabs were used in the dish. This was also served with dark vinegar seasoned with ginger.

I can surmise that Lanxuan has had this lobster dish before as it was recommended to us by a regular patron, while Dynasty staff told us the crab dish was new; they probably thought of riffing off of what the former restaurant had done.

A large fish in a hot pot with braised pumpkin

What's next? A combination of crab and lobster? Or with scallops? Geoduck?