LOCATION: Recipes >> Controversial >> Sharkfin Soup 02
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Sharkfin Soup 02
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Many people object to questionable practices of fisherman who
harvest sharkfins. The sharks may also be overfished, endangering
their populations.
Please do not bring these issues to my attention, I KNOW. Inclusion
of these recipes does not mean I condone these fishing practices.
Exclusion of them will not stop people from buying sharkfins or
making soup, they will seek out other sources for recipes. Recipes
are here because they have been requested and do not reflect my
position on the political/environmental matter.
Shark Fin Soup
300-350g (11-12 oz) loose shark's fin
150g (5 oz) chicken breast meat
4 slices fresh ginger root, each about 6mm (1/4 inch) thick
3 large spring onions, halved crosswise
25g (1 oz) lard
45 ml (3 Tbsp) Shaohsing wine or medium dry sherry
15 ml (1 Tbsp) groundnut or corn oil
1.2-1.4 litres (2 1/4-2 1/2 pints) prime stock
salt to taste
thin soy sauce to taste
2.5 ml (1/2 tsp) salt
1.25 ml (1/4 tsp) sugar
3-4 turns white pepper mill
5 ml (1 tsp) Shaohsing wine or medium dry sherry
5 ml (1 tsp) cornflour
22. 5 ml (11/2 tsp) egg white, lightly beaten
15 ml (1 Tbsp) groundnut or corn oil
45-60 ml (3-4 Tbsp) water chestnut flour or potato flour
75 ml (5 Tbsp) water
10 ml (2 tsp) thick soy sauce
50g (2 oz) lean ham, York, Virginia or Chinhua
225g (8 oz) bean sprouts
Chinese red vinegar
prepared hot mustard
Put the shark's fin in a large container and pour over about 1.4
litres (2 1/2 pints) hot water. Soak overnight or for a minimum of
6 hours. Rub with fingers. Drain through a fine sieve so as not
to lose any of the precious shark's fin needles while getting rid
of fine sand. Repeat as many times as necessary. Put into a large
saucepan. Add about 1.7 litres (3 pints) water. Bring to the boil
and simmer gently for about 2 hours, replenishing the water if it
evaporates too quickly. Test if the fin needles are ready: they
should be tender yet still firm. Another way of testing is to press
one between the thumb and index finger: if it breaks easily, it
is ready. Drain. If the fin is still hard, let the water cool, then
drain. Return to the saucepan, add the same amount of water and
boil gently for another hour or longer. Drain, taking care not to
lose the needles. Meanwhile, cut the chicken flesh into matchstick-sized
pieces. Put into a small bowl.
Prepare the marinade: add the salt, sugar, pepper, wine or sherry
and cornflour to the chicken. Stir the egg white in the same
direction and leave to marinate for 20-30 minutes. Blend in the
oil. Place about 1 litre (1> pints) water in a saucepan with the
ginger, spring onions, half the lard and 30 ml (2 Tbsp) of the wine
or sherry. Bring to the boil. Add the shark's fin and boil gently
for about 15 minutes. This curing process rids the fin of any
remaining rank odour. Drain, discarding the ginger and spring onion.
Cut the ham into matchstick-sized pieces. Pluck and discard the
beanheads off the bean sprouts. Blanch in boiling water until the
water returns to the boil. Drain, then refresh under cold running
water. Drain thoroughly. Arrange the ham and beansprouts in bunches
on 1or 2 small serving dishes. Put the vinegar and mustard into
separate saucers on the dining table.
Prepare the sauce: mix the flour, water and soy sauce thoroughly.
Heat a wok or saucepan over a high heat until hot. Splash in the
remaining wine or sherry. As it sizzles, add the remaining lard
and the oil. Pour in the prime stick, add the shark's fin and stir
to mix. Slowly bring to the boil, then add the chicken, stirring
to separate the pieces. Reduce the heat. Gradually add the well-stirred
sauce to the soup, stirring as the soup thickens. Remove from the
heat. Taste for seasoning, add salt and thin soy sauce, if necessary.
Transfer to a warm soup tureen and serve. To eat, each person puts
some bean sprouts and ham into the bowl before adding the shark's
fin soup. Some may like to add a little vinegar or mustard to the
soup.
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4 of 7 people found the following review helpful:
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Gross, March 18, 2006 - 02:07 PM
Reviewer: Anonymous from Canada
Shark fin has no taste and kills many sharks in the most brutal of fashions. Please don't make or eat this soup; there are many vegetable soups that taste better and will have you feeling better when you're done:)
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1 of 2 people found the following review helpful:
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Why not just nuke the world!, November 8, 2006 - 07:23 AM
Reviewer: Stonefish from Ottawa,Canada
Take this recipe off this site,I don't care if you don't want to hear about how these animals are being driven to extinction! As far as I'm concerned your part of the problem teaching people how to make this disgusting dish...hopefully whoever eats this extinction broth will get eaten by sharks...there is too many people in the world anyways!
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9 of 20 people found the following review helpful:
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Not as good tiger penis, but okay., June 18, 2005 - 07:55 PM
Reviewer: Amoral monster from Wherever I can inflict the greatest cruelty
I love eating anything that helps to push the collapse of the environment just a little faster down the track, so I'm usually a big fan of these kinds of dishes. Tiger penis, rhino horn...you name it. As an avid consumer of anything that involves sensless waste and cruelty, I like to dine using all-irovy plates and official Nazi-issued silverware. But this particular recipe? Sorry, just not ethically repellant enough for my tastes. Throw in some monkey brain, and we'll talk.
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