When you think of fine dining desserts, fish scales may not come to mind immediately. In Chinese cuisine, fish scale collagen jelly represents the pinnacle of resourcefulness and nutritional wisdom. It is a delicacy that transforms what many would discard into a silky, beauty-boosting treat, a perfect example of exceptional Chinese food in Singapore.

At Li Bai, as a top cantonese restaurant, we believe in honouring every part of an ingredient, drawing out natural essences to create dishes that nourish both body and soul. This philosophy inspired our latest culinary innovation: Double-boiled Collagen Jelly enriched with red dates and sweet figs, and will debut at our Hairy Crab Wine Dinner this November.

The Heritage and Science Behind Fish Scale Collagen Jelly

Fish scale collagen jelly, also known as 魚鱗凍 (yú lín dòng), is a cherished dessert amongst the Chinese. Fish scales contain Type 1 collagen, which strengthen the skin and bones when ingested.

This isn’t just another collagen supplement trend. It is a time-honoured practice rooted in Cantonese belief in food as medicine. Fish scales also contain a mineral component known as hydroxyapatite, a crystalline form of calcium phosphate.

When you slow-cook fish scales for hours, a process known as hydrolysis occurs and produces gelatine. This form of collagen breaks down into smaller, soluble fibres of collagen peptides after prolonged cooking. Calcium phosphate, which boosts bone health, is also released. Double-boiling thus preserves the delicate collagen structure, ensuring optimal absorption of its beauty and nutritional benefits.

Giant Garoupa Scales: Premium Quality, Zero Waste

At Li Bai, we use scales from Giant Garoupa – a premium fish featured in an earlier promotion. Rather than discard these valuable scales, we’ve preserved them to create something truly special. By transforming what many consider ‘waste’ into a nutrient-rich delicacy, we honour both tradition and environmental responsibility.

Giant Garoupa scales are particularly prized for their:

• Higher collagen content compared to smaller fish species
• Thicker, more robust structure that yields a silkier, more substantial jelly
• Cleaner, sweeter taste that requires minimal flavouring

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.

Fish Scale Collagen Jelly Recipe

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 the Fish Scales

Proper preparation is crucial to making fish scale collagen jelly. This ensures your jelly will be crystal clear and free from 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’s tip: When it’s done, the scales will roll up

Part 2: The Cooking Process

Slow cooking or Double-boiling? Slow cooking uses direct, moist heat from the walls of your pot. This is particularly useful for tenderising tough meats, and is preferred for its convenience; where one can simply set it and forget about it for a few hours. This method is also great for extracting minerals and collagen. However, some heat-sensitive nutrients may get degraded in the process.

On the other hand, traditional double-boiling is a gentle cooking method that uses indirect heat through an outer pot of water boiling the inner pot with steam produced by its counterpart. This preserves delicate proteins and gives the end product a crystal clear sheen. This is what separates an elegant, silky jelly from a cloudy, fishy-tasting one. This method is also preferred when delicate ingredients like cordyceps, ginseng, snow fungus are incorporated. However, you need to monitor the water level to prevent your concoction from boiling dry. 

While we use double-boiling at Li Bai a meticulous technique crucial for achieving the superior flavour of chinese food singapore has to offer—we recommend using slow cooking at home for convenience. If you’d still like to use a double-boiler, fret not, we’ve also included steps for this method!

• • Fill the pot with 4 cups of water and bring it to a boil
  • Add the fish scales and all other ingredients in, continue boiling on high for 10 mins
  • Lower the flame to a small-medium heat and gently simmer for 3 – 4 hours. You may add more water &/ sugar if desired 

(If using a double-boiler)

• • Place all the ingredients in the inner pot of your double boiler and add 4 cups of water
  • Fill the outer pot with water (should come halfway up the inner pot)
  • Bring to a gentle simmer and cover, maintaining a small. steady flame for 3 – 4 hours
  • Check the water level every hour and top up as needed

Chef’s tip: Not much rock sugar is needed as the fruits will release their natural sweetness and nutrients overtime.

Part 3: Creating the Jelly

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

Chef’s tip: The jelly should be firm to the touch yet still has a gentle wobble. The 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 fig slices 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

• Storing Your Homemade Collagen Jelly 

Unlike commercial products with 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

• Variations to Try
• • Winter Version: Replace figs with dried persimmons and add a few slices of fresh ginger for warming properties
  • Summer Version: Use fresh lychees and wolfberries for a light, refreshing taste
  • Herbal Version: Add Solomon’s seal (玉竹), lily bulbs or snow fungus for additional medicinal benefits

Experience It First: Hairy Crab Wine Dinner

We’re thrilled to unveil this exquisite dessert for the very first time at our annual Hairy Crab Wine Dinner – an exclusive 5-course culinary journey ushering autumn in. Come November, Hairy Crab aficionados can look forward to relishing in creamy roe fused into the dishes, prepared with prized Chinese ingredients and various Cantonese cooking techniques. 

• 5-course Set Dinner with 5 alcohol pairings
• Highlights include Braised Green Lip Abalone and Crispy Sea Cucumber, Wagyu Beef Fried Rice with Hairy Crab Roe
• 7 & 8 November 2025
• $338++ per seating

Each course has been thoughtfully crafted by our Executive Chinese Chef Chung Yiu Ming and Senior Executive Sous Chef Tan Guan Chee to complement the rich roe of Hairy Crabs. Limited seatings available. Reserve your place at this exclusive culinary experience where tradition meets innovation.

Final Thoughts

Making Fish Scale Collagen Jelly at home is a labour of love – one that connects us to generations of Cantonese home cooks who understood the value of resourcefulness and nutrition. While it requires time and patience, the result is a dessert that’s both luxurious and nourishing, elegant and practical.

Whether you’re seeking natural beauty supplements, looking to reduce food waste, or simply want to try something new, this traditional recipe offers a glimpse into the sophisticated simplicity of Cantonese culinary culture.

We hope this recipe inspires you to explore the art of traditional Chinese desserts. When you’re ready to experience the best chinese food Singapore has to offer, prepared by master chefs using the finest ingredients, we’d be honoured to welcome you to Li Bai.

Reserve Your Hairy Crab Wine Dinner Experience

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