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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
  1. 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
  1. 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
  1. Slice garlic, ginger, and carrot. Separate the cabbage core from the leaves so they cook evenly.
  2. Heat cooking oil in a stainless steel pot over medium heat. Fry garlic until lightly golden and fragrant, then add ginger and stir briefly.
  3. 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.
  4. 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.
  5. Add the cabbage leaves and cook for another 3 to 5 minutes until softened but still slightly crunchy.

  6. Season with salt to taste. Garnish with coriander leaves, spring onions, and fried garlic before serving.

Recipe 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.