Halal · MeSTI Certified · 100% Natural Deep-Sea Collagen

ocharves

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.

Ingredients

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g

De-fishing ingredient (pick one)

These two are the only de-fishing ingredients we recommend. Choose whichever you have.

Flavour add-ins (mix and match)

Tap what you want to add — one of them, or both together. The amounts rescale with everything else.

  • ocharves fish scales300 g

    Large or medium — the method is identical

  • Water1.8 L

    Fixed ratio: 100 g scales : 600 ml water

  • Pandan leaves75 g

    Weight = 25% of the fish scale weight

  • Red dates6 pcs

    Scored or pitted; added after straining and simmered about 10 min

  • Salt (for soaking)to taste

    Used only in the soak — it does not go in the pot

  • White vinegar (for soaking)to taste

    Any food-grade white vinegar is applicable

  • Dried longanTo taste

    Added with the red dates, simmered about 10 min

  • Rock sugar (or honey rock sugar)To taste

    Added last, then 10 minutes and it is ready to bottle. Free to redeem with points in the member Gifts section (Chek Hup Honey Rock Sugar 250 g)

  • Wolfberries (goji)To taste

    Added with the red dates and longan, simmered about 10 min

  • Old ginger2–3 slices

    Laid over the fish scales for the long simmer, for the fishiness and a little warmth

Method

Step 1 · Prepare the flavour ingredients

Prepare the flavourings you are using

  1. 1Red dates: rinse, then either score each one with a knife or pit them — they need to be open for the sweetness to come out. They go in only after the broth is strained.
  2. 2Dried longan: rinse and drain. It also waits until after straining; simmered for the full cook it falls apart and the sweetness goes with it.
  3. 3Goji berries (optional): add with the red dates and longan and simmer about 10 minutes.
  4. 4Old ginger (optional): 2–3 slices laid over the fish scales for the long simmer — it takes the fishiness out and leaves a little warmth.
  5. 5Winter melon sugar (optional): add it with the rock sugar after straining for a rounder, cane-like sweetness.

Step 2 · Clean the fish scales

  1. 1Put the scales in a basin, cover with water, add salt and white vinegar to taste, stir and leave to soak.
  2. 2Pour away the dirty soaking water, then rub the scales between your hands under running water.
  3. 3Change the water and repeat until it runs completely clear — clear water is the only thing you need to look for.
  4. 4Drain the cleaned scales.
Black dots on the scales are fish skin. They are perfectly normal and do not need to be picked out. The only test that matters is that the water runs clear.

Step 3 · Simmer

All three work — use whichever you have at home.

  1. 1Line the base of the pot with the pandan (or dried lemon), add the cleaned scales, then the measured water.
  2. 2Bring to a rolling boil and keep boiling for 15 minutes.
  3. 3Turn the heat down low, cover, and simmer for 1.5 to 2 hours.
Measure all the water in before you start. Never top up water once cooking has begun — it will stop the jelly from setting.

If you have a cooking bag

Put the scales and the de-fishing ingredient into the cooking bag, then tie the opening repeatedly and firmly so it cannot leak or come loose while cooking. At the end you simply lift the bag out — no straining needed.

Let it cool a little — you will see the scales have curled up, which means the collagen has been fully released. Strain and keep only the collagen liquid; the scales and leaves are no longer needed.

Step 4 · Bottle and store

  1. 1Pour the collagen liquid into clean glass bottles (glass chills more evenly than plastic).
  2. 2Let it cool, then close the lids.
  3. 3Refrigerate overnight until set.
  4. 4Keeps refrigerated for roughly 2 to 3 weeks.

Frequently asked questions

Where do I buy rock sugar and winter melon sugar?+
Honey rock sugar and winter melon sugar are both free to redeem with your points in the ocharves member Gifts section — Chek Hup Honey Rock Sugar (250 g) and Chek Hup Candied Melon (250 g). Sign in and open the Gifts page from the top menu; anything you redeem ships free inside your order. Ordinary rock sugar works just as well.
Why do the red dates and longan wait until after straining?+
The two-hour simmer is there to get the collagen out of the fish scales. Red dates and longan sitting in the pot for all of it simply fall apart, and the sweetness goes with them. Added after straining they need only 10 minutes — the fruit stays whole, the broth stays clear, and you can see the dates and goji in the bottled jelly.
Do the red dates have to be pitted?+
Scoring them so they split open is enough. Pitting extracts a little more flavour, but leaving the stones in does not affect the set.
Can I leave the longan in the bottle?+
Yes, and many people prefer it. Spoon the red dates, longan and goji into the bottles along with the liquid; once chilled the fruit is set into the jelly and there is something to chew on.
Will the ginger make it spicy?+
Two or three slices is plenty — it is there for the fishiness, not for heat, and it is strained out with everything else. If you would rather skip it, switch it off; the pandan alone already handles the fishiness.

More flavours

Bottled lemongrass and lychee fish scale jelly

Lemongrass & Lychee Fish Scale Jelly

Bottled winter melon sugar and rose fish scale jelly with rose petals and goji

Winter Melon Sugar & Rose Fish Scale Jelly

Bottled butterfly pea and longan fish scale jelly with longan visible at the bottom

Butterfly Pea & Longan Fish Scale Jelly

This recipe uses ocharves deep-sea dried fish scales (large or medium).

ocharves (Ocean Harvester Ventures Sdn Bhd) is a Malaysian brand from Penang specialising in halal-certified, lab-tested deep-sea dried fish scale collagen. For the full method see How to cook fish scale jelly.