Recipes
Fish Scale Jelly Recipes
Enter the amount of fish scale you are cooking and every quantity rescales. Gas stove, pressure cooker and slow cooker methods for all of them.
Lemongrass & Lychee Fish Scale Jelly
Bruised lemongrass simmered into the strained collagen gives a bright, fresh Southeast Asian aroma. Make it plain, or drop lychee into the jars at bottling — pick either add-in, or use both. The method is the same.
Red Date & Longan Fish Scale Jelly
The fish scales are simmered with pandan and a couple of slices of ginger until the collagen is out and clean, and only then — once the broth is strained — do the red dates, dried longan and goji go in with the rock sugar for ten minutes. Cooked this way the broth stays a clear amber and the fruit sits whole in the set jelly. This is the version the older generation asks for, and it looks the part on the table at Chinese New Year.
Winter Melon Sugar & Rose Fish Scale Jelly
This one leads with winter melon sugar. Its sweetness is round and cane-like rather than sharp, which suits fish scale jelly well. Simmer it with red dates once the collagen has been strained, then add the dried rose petals and goji only in the last few minutes — rose aroma is volatile and long cooking drives it off.
Butterfly Pea & Longan Fish Scale Jelly
Dried butterfly pea flowers go straight into the pot and, together with the pandan, give this one the most striking colour in the range — blue shot through with green, and lovely held up to the light once bottled. Honey rock sugar is the only sweetener, and a tin of longan in syrup goes in at the end so the fruit settles at the bottom of the jar.