Fish slices
Thin slices cut from a white fish fillet — grass carp in Hong Kong, barramundi or basa in Australia, where grass carp is not sold — 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 criticalFreshwater 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
The pond-fish farming areas of the Pearl River Delta (grass carp). Grass carp is not retailed in Australia. Use barramundi fillet, or basa fillet for an everyday pot — both are white, both slice thin, and both are carried by supermarkets, fishmongers and Asian grocers
Availability in Australia
Easy to find
