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About this item
Thin, even slices cut across the fillet, each one edged with a ribbon of dark skin. That skin is what gives the flesh its snap - a firm, almost crunchy bite that survives a hotpot without disintegrating the way softer white fish does. Fan the slices out and cook them briefly: a few seconds in bubbling broth, or a minute a side in a hot pan with oil, ginger and spring onion. They also work layered into congee at the very end, where the residual heat alone is enough to set them.
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Product Information
This product is crafted with quality materials to ensure durability and performance. Designed with your convenience in mind, it seamlessly fits into your everyday life.
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