My 84-year-old grandfather made this for Chinese New Year’s dinner at home. It’s fish stomach braised in broth with some shrimp and pepper.
It’s a Hakka dish, native to his village. Textures and seafood are big in Hakka cooking so the fish stomach fits both bills. It was soft and springy with a crunchy undertone.
Since Hakka flavours are usually quite simple, there wasn’t much to it taste-wise – more of a fish broth flavour.
This fish stomach came all the way from Sha Tau Kok where it sells for about $108 per pound, according to my dad. He also said, “It’s the real thing and not some fake made-in-China stuff.”
Who knew fake fish stomach was a thriving industry? Shudder.
Anyway, since almost everything served on Chinese New Year is supposed to bring fortune and prosperity, I now deem this lucky fish stomach.
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