Poached white fish fillets in fiery chilli oil with Sichuan peppercorns and bean sprouts

Frozen Snakehead Fish Fillets

$48.30
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Poached white fish fillets in fiery chilli oil with Sichuan peppercorns and bean sprouts
  • Poached white fish fillets in fiery chilli oil with Sichuan peppercorns and bean sprouts
  • Fish fillets in tomato broth with tofu in a white pot, on a table set with rice bowls
  • Close-up of a fish fillet in a golden tomato broth with tofu and tomato pieces
  • Poached white fish fillets in fiery chilli oil with Sichuan peppercorns and bean sprouts
  • Fish fillets in tomato broth with tofu in a white pot, on a table set with rice bowls
  • Close-up of a fish fillet in a golden tomato broth with tofu and tomato pieces
Frozen Snakehead Fish Fillets

Frozen Snakehead Fish Fillets

$48.30 $24.15/kg

Boneless fillets cut from snakehead and blast-frozen right after harvest. The bright white meat is firm and springy, and holds its shape through boiling, poaching and long simmers without breaking up.

Why It Stands Out

  • Boneless, pre-trimmed cut that goes straight from thaw to pan
  • Heat-resistant texture - the fillets stay intact in hot broth
  • Clean, fresh taste with firm, springy white flesh
  • A practical frozen format for keeping a long-term supply on hand

How To Cook

  • Tomato fish soup - simmer a tomato broth, add the fillets and cook gently until opaque, then garnish with fresh herbs
  • Spicy poached fish - poach in a seasoned chilli broth with bean sprouts and leafy greens, then finish with sizzling chilli oil
  • Sour cabbage soup - build the base with sour cabbage, add the fillets and tofu, then simmer gently

Do not overboil - a short, gentle cook keeps them tender but springy. Make sure the fish is fully cooked before serving.

Details

  • Pack size: 2 kg
  • Storage: keep frozen at -18°C or below
  • Never refreeze once thawed; seal tightly to avoid freezer burn

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