Tender Sliced Snakehead Fish Fillets

Thin fillets of snakehead fish, cut so that a narrow band of dark skin runs along one edge of each piece. The flesh is white and glossy, and the slices are folded loosely over one another in a shallow pool of seasoned oil, finished with a tangle of finely shredded spring onion. They are shown on a cream plate set on a wooden board in a working kitchen.

The flesh is firm and mild with a clean, sweet finish, and the slices are thin enough to cook in moments. Steam them and dress with hot oil and soy, poach them briefly in a broth, or slide them into a hotpot at the table.

• Thin, even slices with a dark skin edge
• White, glossy, firm flesh
• Mild and sweet
• Steam, poach or hotpot

Keep frozen at -18°C or below. Thaw in the refrigerator and cook thoroughly before eating.