Dried plaice / flatfish

A flatfish (plaice/sole family) gutted and sun-dried whole into a stiff, papery board, sold whole or as pieces and powder. Toasted in a dry pan or oven until fragrant, then simmered, it releases an intense clam-like savouriness that no other dried fish matches. It is the signature umami base of Cantonese wonton noodle broth and congee stocks, contributing depth rather than bulk.

TCM properties

Nature · neutral　Flavour · sweet、salty　Meridians · spleen、stomach

Traditional food therapy

In Cantonese food therapy it is used to open the appetite and lift the savour of the pot; fishermen prized it as a natural flavour-giver for everyday broths.

Cautions: read first

• High in sodium
• Toasting or pan-frying it raises the oil content

Preparation

Toast it fragrant in a dry wok (白鑊) or the oven, then bone it and take the flesh; or toast it whole and put it in a soup bag.

Origin

Chaoshan and the Zhanjiang coast in Guangdong (the most fragrant comes from the waters near the Pearl River estuary). Australian retail is specialist dried-seafood shops only, origin unstated

Availability in Australia

Herbal shops / specialists

Pairs well with