Fish Scale Collagen Jelly
Fish Scale Collagen Jelly
Ingredients
For Cleaning the Fish Scales
- 500 g fish scales, Ocean Harvester's ochavres Halal Certified
- as needed water, to cover fish scales
- 1 splash vinegar
- 1 spoonful salt
For the Collagen Jelly
- 250 g pandan leaves
- to taste luo han guo, (monkfruit)
- to taste dried chrysanthemum flowers
- to taste rock sugar
- as needed water, to fully submerge ingredients
Instructions
- 1
Place the fish scales in a bowl. Add enough water to cover the fish scales, then add a splash of vinegar and a spoonful of salt. Soak the fish scales in this mixture for 30 minutes.
⏱️ 30 min
- 2
After soaking, rinse the fish scales thoroughly under running water until they are clean.
⏱️ 5 min
- 3
Place the 250 grams of pandan leaves at the bottom of a pot or slow cooker. This helps to remove any potential fishiness from the collagen.
⏱️ 2 min
- 4
Add the 500 grams of cleaned fish scales on top of the pandan leaves.
⏱️ 1 min
- 5
Add your chosen flavourings: luo han guo (monkfruit), dried chrysanthemum flowers, and rock sugar, according to your taste preferences.
⏱️ 2 min
- 6
Top all the ingredients with water, ensuring they are fully submerged.
⏱️ 1 min
- 7
Cook the mixture on low heat in a pot or slow cooker for 3 hours to extract the collagen.
⏱️ 180 min
- 8
Once cooked, carefully strain the liquid through a fine-mesh sieve to separate the collagen-rich liquid from the solid ingredients.
⏱️ 5 min
- 9
Pour the strained liquid into individual mini glass jars. Cover the jars with airtight lids.
⏱️ 4 min
- 10
Place the jars in the refrigerator overnight to allow the jelly to set completely.
⏱️ 570 min
- 11
The next day, the fish scale collagen jelly will be set and ready to consume.
Kitchen Tools
Fish Scale Collagen Jelly
For Cleaning the Fish Scales
- 500 g fish scales, Ocean Harvester's ochavres Halal Certified
- as needed water, to cover fish scales
- 1 splash vinegar
- 1 spoonful salt
For the Collagen Jelly
- 250 g pandan leaves
- to taste luo han guo, (monkfruit)
- to taste dried chrysanthemum flowers
- to taste rock sugar
- as needed water, to fully submerge ingredients
Instructions
- 1
Place the fish scales in a bowl. Add enough water to cover the fish scales, then add a splash of vinegar and a spoonful of salt. Soak the fish scales in this mixture for 30 minutes.
⏱️ 30 min - 2
After soaking, rinse the fish scales thoroughly under running water until they are clean.
⏱️ 5 min - 3
Place the 250 grams of pandan leaves at the bottom of a pot or slow cooker. This helps to remove any potential fishiness from the collagen.
⏱️ 2 min - 4
Add the 500 grams of cleaned fish scales on top of the pandan leaves.
⏱️ 1 min - 5
Add your chosen flavourings: luo han guo (monkfruit), dried chrysanthemum flowers, and rock sugar, according to your taste preferences.
⏱️ 2 min - 6
Top all the ingredients with water, ensuring they are fully submerged.
⏱️ 1 min - 7
Cook the mixture on low heat in a pot or slow cooker for 3 hours to extract the collagen.
⏱️ 180 min - 8
Once cooked, carefully strain the liquid through a fine-mesh sieve to separate the collagen-rich liquid from the solid ingredients.
⏱️ 5 min - 9
Pour the strained liquid into individual mini glass jars. Cover the jars with airtight lids.
⏱️ 4 min - 10
Place the jars in the refrigerator overnight to allow the jelly to set completely.
⏱️ 570 min - 11
The next day, the fish scale collagen jelly will be set and ready to consume.