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

廣東潮汕、湛江沿海（鄰近珠江口水域所產最香） — Australian retail is specialist only — On Hing lists dried flounder (origin unstated, 'from' pricing unverified)

Availability in Australia

Herbal shops / specialists · A$10–10 / 100g
On Hing Dried Flounder 'from $25.00' — UNVERIFIED 'from' price, weight basis not verified (likely 250g); ~$10/100g only on that flagged basis

Pairs well with