Peranakan Fish Maw Soup (Hee Peow) Recipe

This Peranakan Fish Maw Soup, or Hee Peow Soup, is one of those comforting dishes you’ll often find in a Singapore home kitchen. It’s simple, hearty, and packed with flavour – soft fish maw, juicy pork and prawn meatballs, carrots and sweet cabbage simmered in a rich broth. It may look like a special occasion dish, but it’s actually very manageable to cook at home.

If you’re new to fish maw, the key is in the cleaning. Once done properly, it absorbs the soup beautifully and gives that signature springy texture.

Learn how to make this comforting Peranakan (Nyonya) dish (Hee Peow Soup) by watching my step-by-step video tutorial below.
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Watch here: https://youtu.be/hDVyp_KXdVo

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Peranakan Fish Maw Soup (Hee Peow)

Course Main Course

Cuisine Peranakan

Keyword hee peow soup, how to cook hee peow, peranakan fish maw soup, peranakan soup recipes

Author Shiokman Eddie

Ingredients

• 50 g fried fish maw
• 200 g minced pork
• 150 g minced prawns
• 1 Tbsp tapioca flour
• 1 Tbsp plain flour
• 1 tsp pepper
• 1 Tbsp light soy sauce
• 2–3 Tbsp cooking oil
• 4 cloves garlic sliced
• 2 slices ginger
• 1 large carrot sliced
• 450 g cabbage separate core and leaves
• 1 litre pork or chicken broth

Garnish

• Coriander leaves
• Spring onions
• Fried sliced garlic

Instructions

Prepare the fish maw

• Soak the fish maw in hot water for 30 minutes until softened. Rinse and squeeze dry, then soak again with a little vinegar and salt. Repeat until there’s no oily smell. Set aside.

Make the meatballs

• In a bowl, combine minced pork and prawns. Add tapioca flour, plain flour, pepper, and light soy sauce. Mix well until slightly sticky, then shape into small bite-sized balls.

Prepare the ingredients

• Slice garlic, ginger, and carrot. Separate the cabbage core from the leaves so they cook evenly.
• Heat cooking oil in a stainless steel pot over medium heat. Fry garlic until lightly golden and fragrant, then add ginger and stir briefly.
• Add fish maw, carrot, and cabbage core. Stir fry for 1 to 2 minutes to bring out the flavour, then pour in the hot broth. Cover and bring to a boil.
• Add the meatballs gently into the soup. Let it come back to a boil, then lower the heat and simmer for 5 to 7 minutes until cooked through.
• Add the cabbage leaves and cook for another 3 to 5 minutes until softened but still slightly crunchy.
• Season with salt to taste. Garnish with coriander leaves, spring onions, and fried garlic before serving.

Notes

1. Clean the fish maw properly
   This step makes all the difference. Take your time to remove the oily smell so the soup stays clean and flavourful.
2. Use good broth
   A well-made pork or chicken broth will elevate the entire dish. Homemade is best, but a good-quality store-bought option works too.
3. Don’t overcook the cabbage
   Add the leaves towards the end to keep a nice texture and natural sweetness.
4. Keep the soup gentle
   Avoid a strong rolling boil after adding the meatballs. A gentle simmer keeps the soup clearer and the meatballs tender.