Fish scale jelly, a savory and collagen-rich delicacy, is popular in East Asia for its unique texture and health benefits. Here’s a basic guide to making it at home.
Ingredients:
- Fish scales (from 1-2 large fish, like carp or grass carp)
- Water (enough to cover scales)
- Ginger (3-4 slices)
- Garlic (2 cloves, lightly smashed)
- Vinegar (1 tbsp, to reduce fishiness)
- Salt (to taste)
- Optional: Chili oil, soy sauce, or chopped herbs for serving.
Steps:
1. Clean the scales: Thoroughly rinse fish scales under cold water to remove impurities.
2. Boil: Place scales in a pot, add water (1:3 ratio to scales), ginger, garlic, and vinegar. Bring to a boil, then simmer on low heat for 1.5–2 hours, skimming off foam.
3. Strain: Pour the liquid through a fine-mesh sieve into a clean container, discarding solids. Let it cool slightly.
4. Set: Add salt to taste, then pour into molds. Refrigerate for 3–4 hours until firm.
5. Serve: Cut into cubes and serve with soy sauce, chili oil, or fresh herbs.
Tips: For a richer flavor, add a splash of rice wine while boiling. Ensure scales are fresh to avoid bitterness. Enjoy this nutritious, refreshing dish as a starter or side!
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