Fresh Crispy Grass Carp Fillets

Skin-on fish cut two ways: thin, pale slices fanned across a plate, each edged with a strip of dark, finely scaled skin, and thicker blocks of pinkish-white flesh alongside them.

The flesh is firm and slightly bouncy, with a clean, mild sweetness. The thin slices are made for fast cooking — drop them into a hotpot or a bowl of hot broth at the table, where they turn opaque in seconds. The thicker pieces take a little longer: pan-fry them skin-side down, or steam them with ginger and scallion.

• Skin-on fish, as thin slices and thicker pieces
• Pale flesh with a strip of dark scaled skin
• Firm, springy texture; mild and clean
• Simmer the slices briefly; pan-fry or steam the thick cuts

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