Artisan Kitchen Snakehead Fish Slices 250g｜Snakehead Fish Slices｜Tender and Crisp｜Sichuan Pepper Flavour

Artisan Kitchen Snakehead Fish Slices are made from snakehead fish, pre-sliced for easy cooking. They have a tender and crisp texture, with a small amount of Sichuan pepper oil added for a subtle peppery aroma.

Each pack net weight is 250g, and the fish slices are pre-cut, so you do not need to process a whole fish or slice it yourself; it is especially suitable for making sour cabbage fish, boiled fish, Sichuan peppercorn fish, hot pot, fish slice congee, tomato fish soup and home-style stir-fry.

Simply thaw after taking from the freezer or cook directly in a boiling hot soup base to quickly prepare a meal; very suitable for Hong Kong households to keep in the freezer.

Product Features

• Made from snakehead fish

• Pre-sliced for convenience and speed

• Fresh, tender and crisp texture

• Infused with rattan pepper oil for a subtle peppery aroma

• Net weight 250g per pack

• Contains 12.6g of protein per 100g

• Suitable for pickled cabbage fish, boiled fish, and Sichuan pepper fish

• Suitable for hot pot, congee, soup, and quick stir-fry

• Frozen for convenient home storage

• Made in China

Tender and Crisp Fish Slice Texture

The standout feature of these snakehead fish slices is their tender and smooth texture with a crisp bite.

The fish fillets are pre-cut to a size suitable for quick cooking. Once added to boiling soup or hot pot, they require minimal cooking time, making them ideal for dishes such as pickled cabbage fish, boiled fish, and Sichuan pepper fish.

“Crisp” refers to the natural texture of the fish meat, not fried fish fillets or pre-cooked food.

Subtle Sichuan pepper aroma

The recipe includes Sichuan pepper oil, giving the fish fillets a mild peppery aroma, which makes them particularly suitable for Sichuan-style and numbing-spicy dishes.

You can pair it with:

• Green Sichuan peppercorns

• Sichuan pepper

• Chili

• Pickled mustard greens

• Minced garlic

• Bean sprouts

• Celery

• Enoki Mushroom

• Baby cabbage

If you prefer a stronger flavour, you can make Sichuan pepper fish or boiled fish directly. For a lighter option, you can also add tomato soup, fish congee, or clear broth.

Suggested Cooking Methods

Pickled Cabbage Snakehead Fish Fillets

First, sauté the pickled cabbage, garlic, and ginger slices with the soup base until fragrant, then add your preferred side ingredients.

Once the soup base is boiling, add the snakehead fish fillets, gently stir to separate them, and cook until fully cooked through.

You can add:

• Bean sprouts

• Enoki Mushroom

• Baby cabbage

• Tofu

• Vermicelli

One 250g pack is perfect for making a simple homemade version of pickled cabbage fish.

Boiled Snakehead Fish Slices

If you enjoy spicy and numbing flavours, you can use snakehead fish slices to make boiled fish.

First, simmer the chillies, Sichuan peppercorns, minced garlic, and broth. Then add the vegetables, and finally cook the fish slices until done.

Once finished, add chopped spring onions, minced garlic, chillies, and Sichuan peppercorns, then pour over hot oil.

Green Sichuan Pepper Fish Slices

Snakehead fish slices naturally carry a subtle green Sichuan pepper aroma, making them ideal for pairing with green Sichuan peppers to make green Sichuan pepper fish.

You can use clear chicken broth or fish broth as the base, then add:

• Green Sichuan Peppers

• Green Chillies

• Enoki Mushroom

• Baby cabbage

• Tofu

The flavour is fresh and slightly numbing, making it suitable for those who do not want it too spicy but enjoy the pepper aroma.

Hot Pot / Daan Bin Lou

The fish slices are pre-cut, making them very convenient for hot pot.

Add the slices one by one to the boiling broth and cook until fully cooked.

Suitable pairings:

• Spicy hot pot

• Tomato soup

• Pickled mustard green soup

• Chicken soup

• Mushroom soup

• Pepper Soup

Tomato and Snakehead Fish Slice Soup

Stir-fry the tomatoes, then add water or stock, followed by tofu, mushrooms, and vegetables.

Add the snakehead fish slices only after the broth is ready, and cook until fully cooked.

The sweet and sour tomato flavour pairs very well with the fish slices, making it suitable to serve with white rice or noodles.

Snakehead Fish Slice Congee

First cook the plain congee, then add shredded ginger and snakehead fish slices.

Once the fish slices are cooked, add chopped spring onions, pepper, and a little seasoning to create a simple, warming fish slice congee.

Stir-fried Snakehead Fish Slices with Ginger and Spring Onions

After thawing the fish fillets, drain off excess moisture.

In a flat-bottomed pan, first sauté sliced ginger, spring onion segments, and onion until fragrant, then add the snakehead fish slices and stir-fry quickly until fully cooked.

You can add:

• Bell Pepper

• Celery

• Mushrooms

• Onion

Easy to prepare for simple home-style stir-fries.

Nutritional Information per 100g

Nutritional Information	Per 100g
Energy	492 kJ / approx. 118 kcal
Protein	12.6 g
Total Fat	3.2 g
Saturated Fat	1.5 g
Trans Fat	0 g
Carbohydrates	9.4 g
Sugars	0 g
Sodium	396 mg

Per 250g pack, approx. contains:

• Protein: approx. 31.5g

• Energy: approx. 294 kcal

Convenient to arrange according to personal meal plans and portion sizes.

Fitness meal／daily meal prep pairing

In addition to Hot and Sour Fish and Hot Pot, Snakehead Fish Slices can also be added to daily Meal Prep.

Recommended Combination:

Snakehead Fish Slices + Broccoli + Brown Rice

A simple and convenient daily meal box.

Tomato Snakehead Fish Slices + Roasted Sweet Potato + Vegetables

Suitable for when you want to switch between chicken breast or beef meal plans.

Snakehead Fish Slices + Tofu + Vegetable Soup

Suitable for those who like soup dishes.

Ginger and Onion Snakehead Fish Slices + Rice + Boiled Greens

Simple Hong Kong-style family meal.

Main Ingredients

Snakehead fish, water, potato starch, edible salt, seasonings, Sichuan peppercorn oil and acidity regulators/moisture retention ingredients.

The product is already seasoned; when cooking, it is recommended to taste first before deciding whether to add extra salt, soy sauce or other sauces.

Thawing method

Chilled in Fridge to Thaw

Before eating, move the Snakehead Fish Slices from the freezer to the refrigerator chiller compartment to thaw slowly.

After completely thawing, drain excess water and cook according to the recipe.

Cold Water Quick Thaw

If you need to use it quickly, you can thaw the sealed package in cold water.

Cook as soon as thawing is complete.

If used for Hot Pot, Boiled Fish or Hot and Sour Fish, you can also add directly from frozen to a boiling hot soup base as needed, but must be cooked thoroughly.

Cooking Tips

The fish slices are cut relatively thin, so cooking time is usually shorter than for a whole fillet.

After adding to the soup base, gently push apart; do not stir vigorously for a long time, as this helps keep the fish slices intact.

For quick stir-fries, it is also recommended to use medium-high heat for fast cooking to avoid the fish slices breaking apart from prolonged stirring.

Fish products may still contain small bones; please take care when eating.

Storage

Please store at -18°C or below frozen.

Store in the freezer as soon as possible after receipt and seal properly after opening.

Only take out the amount needed each time; after thawing, cook and eat thoroughly as soon as possible to avoid repeated thawing.

Product Information

Brand: Artisan Kitchen
Product Name: Snakehead Fish Slices
English Name: Snakehead Fish Slices
Main Ingredients: Snakehead Fish
Net Weight: 250g
Country of Origin: China
Product Form： Frozen Raw Fish Slices
Storage: Store frozen at -18°C or below
How to Eat： Eat after thorough cooking

ARTISAN KITCHEN Snakehead Fish Slices have already been sliced for you; open a pack and use directly to make Hot and Sour Fish, Boiled Fish, Sichuan Peppercorn Fish, Hot Pot or Fish Congee.

A 250g pack is a moderate portion, cooks quickly, and has many ways to eat; it is a very convenient fish slice suitable for regular home freezer stock.