Homemade Fish Scale Jelly
A simple homemade jelly made from fish scales, with a naturally soft, gelatin-like texture once chilled.
A simple homemade jelly made from fish scales, with a naturally soft, gelatin-like texture once chilled.
1. Fish scales, cleaned thoroughly
2. White vinegar, for soaking
3. Red dates
4. Dried longan
5. Goji berries
6. Rock sugar, to taste
7. Pandan leaves
8. Water
The amount of fish scales and water can be adjusted depending on how much jelly you want to make.
1. Clean the fish scales
Wash the fish scales really, really well several times until they are thoroughly clean.
2. Soak
Place the cleaned fish scales in water with white vinegar and soak for about 3 hours. After soaking, rinse the fish scales thoroughly again.
3. Cook
Place the cleaned fish scales into a pot together with:
* Red dates
* Dried longan
* Goji berries
* Rock sugar
* Pandan leaves
* Water
Bring to a simmer, then cook on low heat for about 1½ hours.
4. Cool and refrigerate
Once the jelly mixture has cooled, pour it into clean glass jars. Refrigerate until chilled and set.
The jelly will develop its lovely gelatin-like texture once it has cooled completely.
My kids actually loved this more than I expected!
If your children are trying it for the first time, you can:
* Start with a small portion to see if they like the texture.
* Adjust the amount of rock sugar according to your family’s preference.
* Let them help with simple parts of the process, like adding the ingredients or helping to fill the jars once everything has cooled.
1. Clean the fish scales really well.
This is probably the most important part of the process. Take your time washing and rinsing them properly.
2. Don’t worry if it takes two days.
Sometimes cooking at my house takes two days not because the recipe is complicated, but because I’m fitting it around four kids, classes, activities and everything else happening at home. If you need to stop halfway, you can continue when you have time.
3. Let it cool completely before refrigerating. The jelly-like texture develops as it cools and chills.
4. Make it fit your routine.
I like making a batch and keeping it chilled in individual glass jars, so it’s easy to take one out in the morning.
5. Keep it refrigerated.
Because this is a homemade preparation without commercial preservatives, keep it refrigerated and use clean utensils when serving.
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