Thin Sliced White Fish Fillets

White fish sliced thin and translucent - cut on the bias with the dark skin edge left on and a thread of blood running the centre. Built for hotpot, for a quick blanch, or for steaming with ginger.

• Thinly sliced, skin edge on
• Delicate translucent flesh
• Blanch in hotpot, steam, or poach gently
• Keep frozen