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

ocharves

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.

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

  • 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

  • Winter melon sugarTo taste

    The star of this one. Simmer with the red dates for about 30 min. Free to redeem with points in the member Gifts section (Chek Hup Candied Melon 250 g)

  • Red datesTo taste

    Added with the winter melon sugar, simmered about 30 min

  • Dried rose petalsTo taste

    Add only 5 min before the end so the aroma survives

Method

Step 1 · Prepare the flavour ingredients

Prepare the flavourings you are using

  1. 1Winter melon sugar: add it to the strained collagen and simmer gently with the red dates for about 30 minutes so the cane sweetness dissolves through. Quantity is to taste — taste as you go.
  2. 2Red dates (optional): rinse. Whole is fine, or slice and pit them so the sweetness comes out faster. Add at the same time as the winter melon sugar.
  3. 3Dried rose petals (optional): add about 5 minutes before you take the pot off. Cooked longer, the aroma goes and the petals darken.
  4. 4Goji berries (optional): add with the rose petals and simmer about 5 minutes.
  5. 5Honey rock sugar (optional): top up here if you want it sweeter — add in the last 5 minutes.
  6. 6Old ginger (optional): slice and bruise with the flat of a knife, then simmer together with the fish scales for a warm finish.

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 winter melon sugar and honey rock sugar?+
Both are free to redeem with your points in the ocharves member Gifts section — Chek Hup Candied Melon (250 g) and Chek Hup Honey Rock Sugar (250 g). Sign in and open the Gifts page from the top menu; anything you redeem ships free inside your order. Ordinary rock sugar also works as a substitute.
Why are the rose petals added last?+
Rose aroma is volatile. Simmer it long and the scent cooks off while the petals turn from pink to a dull brown. Adding them about 5 minutes before the end keeps the fragrance, and the petals suspended in the set jelly look far better.
Can I use white sugar or plain rock sugar instead?+
Yes, just adjust to taste. But winter melon sugar carries a mellow cane note that is the whole point of this version; white sugar reads as a flatter, more direct sweetness.
How much winter melon sugar should I use?+
There is no fixed amount — it is to taste. Start light, simmer for the 30 minutes, then taste and top up. You can always add more sugar; you cannot take it back out.

More flavours

Bottled lemongrass and lychee fish scale jelly

Lemongrass & Lychee Fish Scale Jelly

Bottled red date and longan fish scale jelly, red dates and goji visible in the amber jelly

Red Date & Longan 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.