Yick Cheong Dried Flounder Fish 110g

Dried flounder, known as Dai Dei Yu in Hong Kong. 

Fed on clams and shellfish, the fish develops a naturally rich, briny depth that intensifies when sun-dried. A cornerstone of Cantonese cooking, it's used whole for broths or ground into powder as a natural seasoning that elevates any soup base.

How to use: Tear the flesh from the bone and toast the meat, skin and bones in a dry pan until fragrant. The skin can be simmered directly in water for a rich soup base. Classic uses include Teochew fish congee, braised radish in flounder broth, and authentic wonton noodle soup.