Collagen Jelly: A Traditional Cantonese Dessert Recipe

You probably heard of collagen jelly, but one made from fish scales? Probably not. Read on to find out more, and how to make this at home.

Quick Answers About Fish Scale Collagen Jelly

What is fish scale collagen jelly?

Fish scale collagen jelly is a traditional Chinese dessert made by slowly cooking cleaned fish scales until gelatine is extracted into the cooking liquid. Once chilled, the gelatine gives the dessert its characteristic soft, delicate texture.

Can you make fish scale collagen jelly at home?

Yes. Fish Scale Collagen Jelly can be made at home by thoroughly cleaning the scales, slow cooking them to extract gelatine, then straining the liquid and chilling it until set.

Why does fish scale jelly become firm?

Prolonged cooking extracts gelatine from the collagen-rich fish scales. When the liquid cools, it forms a soft gel, giving the dessert its characteristic jelly-like texture.

What fish scales are used to make the jelly?

At Li Bai, Chef Tan Guan Chee uses Giant Garoupa scales for our collagen jelly. Snapper and garoupa scales can also be used as alternatives.

This recipe is shared by Chef Tan Guan Chee, Senior Executive Sous Chef at Li Bai Cantonese Restaurant. With extensive experience across the kitchen, Chef Tan brings his expertise in Cantonese culinary techniques to this traditional dessert. He shares his method below, including both Li Bai’s traditional double-boiling approach and a convenient slow-cooking method for home cooks.

Fish Scale Collagen Jelly Recipe (鱼鳞冻菜谱)

Preparation Time: 30 mins – 1 hour (depending on the size of your scales)
Cooking Time: At least 3 – 4 hours
Chilling Time: At least 3 hours, preferably overnight
Serves: 4 – 6 portions

Ingredients

• 300g fresh fish scales (garoupa or snapper works best)
• 4 cups (1 litre) water
• 4 fresh pandan leaves, knotted
• 60g rock sugar (adjust to taste)
• 120g dried figs
• 80g dried longan meat
• 60g red dates, pitted

Garnish (optional)

• 1 – 2 fresh figs, quartered
• 4 – 6 mini chrysanthemums

Equipment 

• A fine-bristled toothbrush
• A fine-mesh strainer
• A small basin 
• A small pot 
• A medium pot (minimum) / slow cooker/ double-boiler
• A 1 litre jug (minimum) / kettle
• 4 – 6 jelly moulds / dessert bowls / a large serving dish
• Plastic wrap

Instructions

Part 1: Preparing Fish Scales

Proper preparation is crucial to making fish scale collagen jelly. This ensures your jelly will be free from impurities and any fishy odour.

• Fill a basin with water and submerge the scales. Rub the scales together to get rid of initial dirt. Strain the basin and fill it again with water
• Next, thoroughly brush the scales with a fine-bristled toothbrush to further clean them. Strain once more 
• Boil the scales in a small pot for 5 – 10 mins to remove any impurities 
• Drain and set aside

Chef Tan’s tip: When ready, the scales will roll up

Part 2: Cooking The Jelly

Slow cooking or Double-boiling? Slow cooking is the more convenient home preparation method as it gently allows the scales and other ingredients to simmer for several hours. At Li Bai, Chef Tan uses traditional double-boiling, in which the elements are cooked in an inner pot, surrounded by hot water. This method is well-suited to delicate preparations and helps produce a clear broth. 

For a more convenient preparation at home, Chef Tan recommends slow cooking.

Slow Cooking Method

• Bring to boil a pot ¾ filled with water
• Add the prepared fish scales and all other ingredients in, and continue boiling on high for 10 minutes
• Set the flame to medium-low and gently simmer for 3 – 4 hours. Add more water and adjust the sweetness with rock sugar if desired 

Double-boiling Method

• Place all ingredients in the inner pot of your double boiler and add 4 cups of water
• Fill the outer pot with water until it comes halfway up the inner pot
• Cover and gently simmer for 3-4hours, maintaining low heat throughout
• Check the water level every hour and top up as needed

Chef Tan’s tip: You do not require much rock sugar as the fruits release natural sweetness as they cook.

Part 3: Creating the Jelly

• Carefully sieve the liquid into a jug / kettle to separate it from the ingredients and scales
• Ladle the strained liquid into individual serving bowls or a large serving dish 
• Add the drained figs, longans and red dates
• Cover with plastic wrap and refrigerate for at least at least 3 hours, or preferably overnight

Chef Tan’s tip: When cooled, the jelly should be firm with a gentle wobble. Its texture should be smooth, glossy, and melt-in-your-mouth soft — not rubbery or overly firm

Serving Suggestions

Serve your chilled collagen jelly as is, or with:

• A light drizzle of osmanthus syrup for added floral notes
• Fresh figs and mini chrysanthemums as garnish
• A small cup of warm chrysanthemum tea on the side

The contrast between the cool, silky jelly and warm tea creates a harmonious balance — keeping with Cantonese dining traditions

How To Store Fish Scale Collagen Jelly 

As this dessert does not contain preservatives, homemade fish scale jelly is best enjoyed fresh:

• Store covered in the refrigerator for up to 7 days
• Do not freeze, as this affects the texture
• If you notice any off smell or appearance, discard immediately

Adaptations of Collagen Jelly

The beauty of this dessert is its versatility — the base recipe lends itself to seasonal adjustments based on availability, and your preferred flavour profile.

• Winter Version: Replace figs with dried persimmons and add a few slices of fresh ginger for a warming flavour. Ginger appears in many traditional Cantonese preparations during the cooler months — including our Holiday Chicken Soup, another warming recipe from our kitchen worth trying this season.
• Summer Version: Use fresh lychees and wolfberries for a light, refreshing taste. Our Stewed Luffa with Cloud Ear Fungus and Shrimps follows a similar philosophy — seasonal ingredients, minimal intervention, pure flavour, for those who enjoy clean finishes in Cantonese cooking.
• Herbal Version: Add Solomon’s seal (玉竹), lily bulbs or snow fungus for a more traditional herbal variation, reflecting the broader Chinese culinary practice of combining food and wellness.

When you think of fine dining desserts, fish scales may not come to mind immediately. In Cantonese cuisine, fish scale collagen jelly reflects the tradition of making thoughtful u0se of ingredients — transforming what otherwise might be discarded into a delicate dessert. The same philosophy is applied to our Chrysanthemum-shaped Tofu, where technique and intention elevate the simplest of ingredients.

The Heritage And Science Behind Fish Scale Collagen Jelly

Fish scale collagen jelly, also known as 魚鱗凍 (yú lín dòng), is a traditional Chinese dessert made by slowly cooking fish scales until their collagen is extracted into the cooking liquid. Fish scales are naturally rich in Type I collagen and also contain hydroxyapatite, a calcium-phosphate mineral that forms part of their mineralised structure.

Traditional Chinese Medicine (TCM), the principle of “food as medicine” (药食同源, yào shí tóng yuán) is deeply rooted in Chinese dietary culture. TCM has long emphasised prevention and everyday wellbeing, and food and dietary practices play an important role in Chinese health traditions. Fish scale jelly reflects this broader cultural view of food as both nourishment and part of everyday wellbeing.

Through prolonged cooking, the collagen in the fish scales is denatured and gelatine is released. Once chilled, this gelatine gives the dessert its soft, delicate texture. Rather than relying on modern collagen supplements, fish scale jelly reflects an older culinary practice of making thoughtful use of the whole ingredient.

What Fish Scales Are Best for Collagen Jelly?

At Li Bai, we use scales from Giant Garoupa — a premium fish featured in an earlier promotion. By transforming an ingredient that might otherwise be discarded into an elegant dessert, we honour both culinary tradition and the Cantonese philosophy of making thoughtful use of ingredients.

Giant Garoupa scales are particularly prized for their:

• Chef Tan prefers Giant Garoupa scales for their thicker structure, which he finds yields a more substantial jelly
• Its clean flavour also works well with the fruit and pandan used in this recipe

The beauty of this recipe lies in its simplicity. With patience and the right technique, you can recreate this luxurious dessert at home using fresh fish scales from your local fishmonger.

Frequently Asked Questions

What fish scales can I use to make collagen jelly?

You can use snapper and garoupa scales to make this dessert.

Does fish scale jelly taste fishy?

Fish scale jelly does not taste fishy as the scales have been thoroughly cleaned and boiled for a few minutes to remove impurities during the preparation stage.

How long does fish scale jelly take to make?

Allow approximately 6½–8 hours in total. This include preparation, 3–4 hours of cooking and at least 3 hours of chilling. For best texture, we recommend chilling it overnight.

Is double-boiling better than slow cooking?

Double-boiling is recommended for a clear consistency, but slow cooking is more convenient to make the jelly at home. 

How long can homemade fish scale jelly be stored?

Homemade collagen fish scale jelly can last up to a week in the refrigerator. 

Can I use other dried fruits in fish scale jelly?

Yes,  other dried fruits like apricot, raisins and prunes can be used as well, but through developing this recipe, Chef Tan finds that longans give off the best flavour.

Where can I experience fish scale collagen jelly at Li Bai?

Fish Scale Collagen Jelly was served at Li Bai’s annual Hairy Crab Wine Dinner last year. The dish was prepared by Senior Executive Sous Chef Tan Guan Chee as part of the seasonal menu. As the dish is not a permanent menu item, follow Li Bai on Instagram or Facebook, or enquire via WhatsApp, to be in the know about upcoming seasonal dinners and culinary events.

Experience Cantonese Craftsmanship at Li Bai

Fish Scale Collagen Jelly was first introduced at Li Bai’s annual Hairy Crab Wine Dinner last year, where Chef Tan Guan Chee and Executive Chinese Chef Chung Yiu Ming presented the dessert alongside a seasonal five-course menu honouring the season’s finest ingredients. Its creation reflects a broader philosophy at Li Bai: that fine Cantonese cuisine is not simply about premium ingredients, but about understanding how techniques applied can bring out their best. From transforming fish scales into a delicate jelly to applying intricate knife work to humble ingredients, our kitchen approaches each dish with precision, restraint and respect for tradition.

While this recipe gives you the opportunity to recreate the dessert at home, some dishes are best experienced from the kitchen creating them. To be notified about our next Hairy Crab Wine Dinner and other seasonal culinary events, enquire via WhatsApp or follow Li Bai on Instagram and Facebook.

In the meantime, explore our full Cantonese menu or reserve your table and experience Li Bai’s craftsmanship for yourself. 
Follow us: Instagram | Facebook | XiaoHongShu