Dish

Crab and Fish Stomachs

Crab and Fish Stomachs is a delicate and flavorful dish that is perfect for seafood lovers. The dish is made by sautéing garlic and ginger in oil until they are fragrant. Vegetables such as carrots, mushrooms, and bamboo shoots are then added along with crab meat and fish stomachs. The dish is then simmered until the flavors have melded together. The dish is then served hot with rice.

Asian cuisine› Chinese cuisine› Overseas Chinese cuisine› Singaporean Chinese cuisine

Soup› Seafood Soup

Origins and history

The dish originated in China and is a popular dish in coastal regions. The dish was traditionally made with whatever seafood was available, but over time, crab meat and fish stomachs became preferred ingredients.

Dietary considerations

This dish is not suitable for vegetarians or vegans as it contains crab meat and fish stomachs. It is also not suitable for those with shellfish allergies.

Variations

Variations of this dish include using other seafood such as shrimp or scallops. Some recipes also call for the addition of Chinese herbs such as goji berries or astragalus root for added health benefits.

Presentation and garnishing

This dish is typically served in a large bowl. It is garnished with chopped scallions and a sprinkle of sesame seeds.

Tips & Tricks

To make this dish even more flavorful, use homemade seafood stock instead of water. Be sure to clean the seafood thoroughly before using it in the dish.