Fish Maw with Dried Scallop Geng

This soup is the embodiment of a geng, for it is thickened and the ingredients are substantial, leaving not much excess liquid. Fish maw, or the swim-bladder from such large fish as shark and large eels, is dried then ‘exploded’ by heat – deep-fried or put in the oven – before it is sold in shops. Fish maws are slippery in texture, but eel maws are slightly bouncy as well, and as such they are the perfect foil to the tender and savoury-sweet dried scallops. This geng makes a very presentabl