900/1000 RIBBON FISH WR PER PIECE

Frozen Ribbon Fish – Whole Round, Large 900/1000g, A Beloved Chinese Seafood Classic

Savour the bold, distinctive flavour of our Ribbon Fish – Whole Round, 900/1000g per piece (帶魚) — premium large Ribbon Fish, also known as Hairtail or Beltfish, one of the most beloved and iconic fish in Chinese home cooking and seafood culture. Known as Dai Yu (帶魚) or Dao Yu (刀魚) in Chinese — literally “Belt Fish” or “Sword Fish” for its long, slender, silver, ribbon-like body — Ribbon Fish is celebrated across Chinese, Japanese, Korean, and Taiwanese cuisines for its firm yet tender white flesh, rich yet clean flavour with a delicate natural sweetness, and extraordinary versatility in the kitchen. The large 900/1000g whole round size delivers an impressive, generous portion with outstanding value — priced per piece for maximum flexibility. Flash-frozen at peak freshness to preserve its exceptional quality and bold natural flavour.

Why You'll Love It

• 🐟 Premium large Ribbon Fish (帶魚 / 刀魚) — firm yet tender white flesh with a rich, clean flavour and delicate natural sweetness
• 💰 Priced per piece — flexible purchasing at outstanding value, buy exactly the quantity you need
• ⚖️ Large 900/1000g whole round size — an impressive, generous portion perfect for 3–4 servings
• ❄️ Flash-frozen to lock in peak ocean-fresh quality and bold natural flavour
• 🍳 Incredibly versatile — perfect for pan-frying, braising, steaming, and salt-grilling
• 🌟 A Chinese home cooking icon — one of the most beloved and nostalgic fish in Chinese seafood culture, a staple of family meals and festive occasions

How to Prepare

Pan-frying (recommended): Thaw, cut into sections, pat dry, coat lightly in seasoned flour or cornstarch, and pan-fry in oil over medium-high heat for 4–5 minutes per side until the silver skin is golden and irresistibly crispy — the classic Chinese pan-fried ribbon fish (煅帶魚) that is one of the most beloved and nostalgic home-cooked dishes in all of Chinese cuisine. The crispy silver skin and tender, flavourful flesh make this preparation utterly irresistible.
Braising: Cut into sections and braise in a rich soy sauce, ginger, garlic, Shaoxing wine, and black vinegar sauce over medium heat for 20–25 minutes until deeply flavourful and caramelized — the classic Chinese red-braised ribbon fish (红烧帶魚) that is a deeply comforting, soul-satisfying home-cooked staple.
Steaming: Cut into sections and steam over boiling water for 12–15 minutes, then top with ginger, scallions, and a drizzle of hot sesame oil and premium soy sauce for a clean, elegant Cantonese-style preparation.
Salt-grilling: Score, season generously with salt, and grill over medium-high heat for 4–5 minutes per side until lightly charred — a simple Japanese-inspired preparation that showcases the fish’s natural flavour.

Serving Suggestions

Ribbon Fish is a deeply nostalgic, comforting fish that evokes the warmth of Chinese home cooking — pan-fry to a golden, crispy silver skin and serve with steamed jasmine rice and stir-fried vegetables for a classic, deeply satisfying family meal that is one of the great pleasures of Chinese home cooking. Braise red-braised style in a rich soy, ginger, and black vinegar sauce for a deeply comforting, flavourful dish that pairs beautifully with steamed rice and pickled vegetables. Steam Cantonese-style with ginger and scallions for a clean, healthy preparation. Salt-grill Japanese-style and serve with grated daikon and soy sauce for a simple, elegant preparation. The large 900/1000g whole round size and per-piece pricing make it perfect for family meals and entertaining — a bold, versatile, and deeply beloved fish that brings the warmth and comfort of Chinese home cooking to every meal.

Storage Instructions

Keep frozen at -18°C or below. Thaw in the refrigerator overnight before cooking. Once thawed, consume within 24 hours. Do not refreeze.