Pan-Seared Whole Yellow Croaker

Whole yellow croaker with head and tail on, the back silver-grey and the flanks shading to gold, the fins and tail a clear yellow. Each fish is scored in parallel cuts along the flank and pan-seared until the skin is golden and crisp and the cuts open. They are shown in pairs on white plates with ginger, spring onion, lemon and chopsticks, on a steel bench in a kitchen, and again plated with a bowl of soy at the edge of the frame.

The flesh is fine and flaky and lifts off the bone in clean pieces. Pan-fry it as shown, steam it with ginger and spring onion, or braise it briefly in soy.

• Whole fish, head and tail on
• Silver-grey back, gold flanks, yellow fins
• Scored and seared golden
• Pan-fry, steam or braise

Keep frozen at -18°C or below. Thaw in the refrigerator and cook thoroughly before eating.