Fresh Ribbonfish Steaks

Thick-cut segments of a long, silver fish, with fine white flesh and a rich, almost buttery flavour that stands up to bold seasoning.

Highlights

• Cut into even segments so they cook through at the same rate
• Fine, tender flesh with a mild sweetness
• Holds together in the pan instead of flaking apart
• The silver skin crisps up beautifully

In the pack

2 kg, cut into segments and chilled.

How to cook it

Pat dry and pan-fry in a hot pan for 3 to 4 minutes a side until the skin is golden. Braise with ginger, garlic and soy for something richer, or steam for 8 to 10 minutes and finish with hot oil and spring onion.

Storage

Keep at 0 to 4C and cook within 1 to 2 days, or freeze on arrival for up to 3 months.