Fresh Sliced Snakehead Fish Fillets

Fresh Sliced Snakehead Fish Fillets

Snakehead filleted and sliced thin, with the skin left on one side so the pieces stay intact. The flesh is white and firm, with a mild sweetness that takes on ginger, soy and rice wine well.

Slide the slices into simmering broth for a minute, or stir-fry quickly with scallion and ginger. Thaw in the fridge overnight and pat dry before cooking so the slices sear rather than steam.

• Thin, even slices of boneless snakehead fillet
• Firm white flesh that holds together in the pan
• No scaling or filleting — straight from the pack
• Poach in broth, stir-fry or steam with ginger