Frozen Yellowfin Sea Bream

Overview

Wild-caught along the Chaoshan coast and packed whole, these fish carry bright silver scales and unmistakable yellow fins. The flesh is firm and tight with a gentle sweetness and very little of the fishy note that puts people off stronger species, which is why it is a staple of Cantonese coastal cooking.

Why You Will Love It

• Wild-harvested coastal fish, cleaned and vacuum-packed while fresh
• Firm, tight flesh with a naturally sweet taste and minimal fishy odour
• Bright intact silver scales and the yellow fins that identify the species
• Pre-gutted, so it goes from the pack to the steamer with no cleaning
• Steams, braises, pan-fries and simmers into soup equally well
• A family-friendly fish that suits adults and children alike

Ways to Enjoy

Steam — the classic method. Top with ginger, spring onion, chilli and fermented soy beans, then steam until fully done.
Braise — simmer in a soy-based sauce so the firm flesh takes on the seasoning.
Pan-fry — pat dry and cook until golden on both sides.
Soup — simmer gently with ginger for a light, clean broth.

Storage

Keep at -18°C or below. Thaw slowly in the refrigerator and do not refreeze once thawed. Cook promptly after defrosting and make sure the fish is fully cooked through.