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Sharon Wee

Dried Fish Maw

Hee Pio

Appears in
Growing Up In A Nonya Kitchen
Growing Up In A Nonya Kitchen

By Sharon Wee

Published 2012

  • About

This key ingredient for hee pio soup is sponge-like and gives the soup its distinctive characteristic. Hee pio gets especially expensive towards Chinese New Year, with the better quality ones snapped up quickly. My mother, and now my sister, would be sure to order them well in advance.

Sold in dried form, fish maw needs to be soaked in hot water before cooking. It is best to add this to the soup only just before serving, otherwise it will overcook and make the soup cloudy.

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