Fresh Boneless White Fish Fillets

Skin-on fish, cut two ways: thick steaks straight through the bone, and thin, neat slices fanned out across the plate. The flesh is pale and faintly pink with a defined red line running along the centre, and the skin is dark and finely patterned.

Mild and delicate, it takes well to quick cooking. The thin slices are best dropped into a hotpot or broth at the table, where they cook in seconds; the thicker steaks can be pan-fried skin-side down or steamed with ginger and scallion.

• Skin-on fish, sold as steaks and thin slices
• Pale pink flesh with a red centre line, dark patterned skin
• Mild and delicate
• Simmer the slices briefly, or pan-fry and steam the steaks

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