Fresh Crispy Grass Carp Fillets

Crispy grass carp is bred for texture: the flesh is firm and slightly springy rather than soft, and it keeps that bounce through a fast cook. The colour runs pinkish-white, with a dark line of skin along one edge.

Each fish is boned and cut into fillets of a similar length and thickness, so a pot of slices finishes at the same moment. The surface is clean and glossy, with no torn edges, which is what keeps the pieces whole when they hit hot liquid.

Slice it thin for hot pot or fish soup, or cut it into strips for a quick stir-fry with ginger and spring onion. A brief marinade in egg white and cornstarch keeps it tender; do not overcook, as the point of this fish is the snap.

• Firm, springy bite that stays bouncy after cooking
• Cut into even fillets with a thin band of skin along the edge
• Boned and cleaned, ready to slice or drop straight in
• Holds its shape in hot pot, soup and quick stir-fries