17. Fish Maw in Cream Stock

• 1 oz. dried fish maw, softened, and cut into ½-inch chunks
• 12 Fish Balls or

Prepare the fish maw, and fish balls or meat balls, as directed.

Bring Cream Stock to the boil and add the fish maw, and meat balls if used. Simmer for 30 minutes. If fish balls are added, poach them for 3 minutes in the stock just before serving. Serve immediately; otherwise the fish balls will not be crisp.