Double Steaming Fish Maw Soup In Young Coconut

Double steaming is a common method used in Chinese cuisines to cook soup with ingredients that are expensive (e.g. bird’s nest, herbal soup). This is usually done in a ceramics jar or sometimes even in melons or coconuts which can have their content emptied out to contain the soup with its ingredients. The entire jar / content is placed inside a steamer to steam. The result is a bowl of soup that is well-flavoured and nutritious, both because none of the nutrients are lost due to the heat from the steaming, and also because (if using melon/coconut) the stock absorbs the essence from the melon and coconut which gives it an added layer of flavour. Additionally, the coconut / melon flesh becomes soft and easily scooped out together with the rest of the ingredients.

I decided to go with coconut as the vessel for this soup because I love coconut juice and they are easily located at the supermarket – those that are readily hacked with a separable lid. The only complaint I have is that the opening is too small, so the scrapping of the content within the coconut could be a challenge. Otherwise, the stock was really delicious and irresistable – I could easily finish an entire bowl of the stock at a go anytime!

And remember to scrape down the sides of the coconut walls till they are clean and smooth – don’t waste any of it!


  • Prawn meat: 100g, minced
  • Minced chicken: 200g
  • Egg white: 1 egg
  • Coriander stem: 4 stalks, finely chopped
  • Salt: 1/2 tsp
  • Corn starch: 1 tbsp
  • Sesame oil: 1 tsp
  • Sugar: 1/2 tbsp
  • Ground white pepper: a dash
  • Water: 750ml
  • Chicken stock cube: 1
  • Fresh coconut juice: 500ml (2 young coconuts)
  • Dried scallop: 4
  • Nai Bai vegetable: 4
  • Red dates: 6
  • Fish maw: 1 medium, dried
  • Wolfberry: 1 tbsp
  • Young coconut: 4, lids separated


  1. Combine prawn meat, minced chicken, egg white, coriander stem, salt, corn starch, sesame oil, sugar and white pepper in a bowl. Leave to marinate 15min in fridge.
  2. Bring water, chicken stock cube, coconut juice and dried scallop to a boil. Simmer for 10min.
  3. Blanch nai bai in broth. Scoop out and set aside.
  4. Add red dates, fish maw, wolfberries into broth. Scoop out teaspoon-sized meat balls and add into broth as well. Bring to boil and switch heat off.
  5. Scoop ingredients out and distribute equally into 4 coconuts. Pour in enough broth to cover.
  6. Cover with lids. Double steam 25min.
  7. Serve hot with rice.

4 persons

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