Butterfly Fish Maw Soup

Butterfly Fish Maw Soup

As spring brings rising temperatures and humidity, there's a tendency to accumulate excess internal heat. A nourishing tonic soup, made with pork loin, butterfly fish maw, American ginseng, Shu Hu, and dried red dates, acts as a potent remedy. This soup helps detoxify the liver and strengthen the digestive system during shifting climate conditions.

Butterfly fish maw, also referred to as butterfly gum, derives its name from its resemblance to a butterfly. This emerging product primarily originates from South America, featuring dried swim bladders or fish stomachs of large fish. Despite being categorized as a value fish maw, butterfly fish maw boasts a rich collagen content, offering similar skin health benefits and tonic effects. Its mild flavor makes it ideal for preparing soups, stews, or braised dishes, presenting a versatile culinary option.


4 servings

Butterfly Fish Maw 2-3 pieces (medium size)

American Ginseng Slice 20g/0.7oz

Shi Hu 30g/1oz

Dried Red Dates 30g/1oz

Mai Dong 30g/1oz

Pork loin 550g/20oz

Ginger 3 slices


  1. Soaked the dried fish maw the night before. Quick boiled the fish maw with ginger and shallot and rinse with running water.

  2. Rinse and soak all the dried ingredients and set aside.

  3. Cut the pork loin into smaller pieces, then blanch for 8 -10 minutes and rinse.

  4. Add all ingredients except the American ginseng slice and Shu Hu into a pot. Bring to a boil for 10 minutes, then reduce to medium-low heat and simmer for 1 hours in low heat.

  5. After 1 hour, add the American ginseng slice and Shu Hu into the pot and continue to simmer for another 30 minutes. Add salt to taste. Enjoy!

TCM tip: removing the pits from dried red dates can help prevent the soup from inducing excessive internal heat.

Previous Post Next Post

  • Sophia Tsao