Fish slices (grass carp fillet)

Thin slices cut from grass carp fillet, lightly marinated with salt, oil and white pepper. Dropped into fiercely boiling soup at the very end, they cook through in one to three minutes, turning white, tender and silky. The fastest-cooking meat in the whole quick-soup repertoire.

TCM properties

Nature · neutral　Flavour · sweet　Meridians · spleen、stomach

Traditional food therapy

In Cantonese food therapy fish slices are used to strengthen the spleen, and they are valued as a high-protein, low-fat meat for light everyday soups.

Cautions — read first

• [SAFETY CRITICAL] Freshwater fish slices must be boiled through completely before eating (risk of liver fluke); it takes only 1 to 3 minutes, they are done once they turn white, and any longer toughens them
• Watch out for the fine bones
• Keep the portion moderate if you have gout

Preparation

Cut thin slices and season them lightly with a little salt, oil and pepper; add them only once the water is at a rolling boil, and add them last.

Origin

珠江三角洲塘魚養殖區（鯇魚） — Grass carp not retailed in AU; sliced barramundi or basa fillet from supermarkets/fishmongers is the stand-in

Availability in Australia

Common at Asian grocers

Pairs well with