Thin Sliced Crisp Grass Carp

Fillets cut across the grain into very thin, wide slices — white and faintly translucent, with the dark skin left along one edge and a fine red line of blood running down the middle of each piece. Every slice is even in thickness, which is what lets them cook through in seconds.

This is hotpot fish. Lower the slices into simmering broth a few at a time and lift them out as soon as they turn opaque, or blanch them in salted water and dress them cold with vinegar, sesame and chilli. The flesh stays firm and springy rather than breaking up, which is the point of cutting it this thin.

• Thin, even slices across the grain
• White translucent flesh, dark skin edge
• Stays firm instead of flaking
• Hotpot, quick blanch or cold dressed

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