Hot & Sour Braised Fish Maw with Pineapple - Nak Makan Apa?

Hot & Sour Braised Fish Maw with Pineapple

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Need more ideas to fill up your dining table this Chinese New Year? This Hot & Sour Braised Fish Maw with Pineapple recipe will definitely do the trick!

6 Servings
Ringkas - Easy

*Nutrient Calculation Reference: USDA, Malaysian Food Composition, Singapore Energy & Nutrient Composition of Food and Product Label.

Nak Makan Apa|December 29, 2020


Needed for this recipe:
Knorr Kiub Pati Ikan Bilis 6 Kiub 60g
Knorr Kiub Pati Ikan Bilis
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  • 100 g Fish maw, soaked and cut into 2-inch pieces
  • 100 g Fresh Pineapples, cut into chunks
  • 1 litre Water
  • 1 tbsp Ginger, grated
  • 1 Bird’s eye chilli, chopped
  • 3 tbsp Tomato ketchup
  • 2 tbsp Chilli sauce
  • 2 tbsp Calamansi lime juice or to taste
  • 1 tbsp Corn flour + 1 tbsp water, mix well
  • Salt and pepper to taste

For meatball:

  • 200 g Prawn
  • 100 g Minced chicken
  • 1 tbsp Tapioca flour
  • ¼ tsp Pepper
  • tsp Salt
  • tsp Sugar
  • 1 tbsp Sesame Oil

For garnishing:

  • Chopped coriander leaves

Nutritional tips

Fruits such as pineapple are generally low in calories, low in fat and low in sodium. They are are indeed high in dietary fibre and as a source of vitamins such as vitamin C. Vitamin C contributes to the absorption of iron from food.



For meatballs, mix all ingredients until well combined and shape into bite-size. Set aside.


Pour water into a pot and bring to a boil. Add in Knorr Anchovies Cube and meatballs. Simmer for 1-2 minutes.


Then, add in the rest of the ingredients accept corn starch mixture and simmer for a further 1-2 minutes.


Lastly, add in corn start mixture to thicken the soup and season with salt and pepper. Serve hot.

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