1. Wash 1-1.5kg of fish, cut it into slices and place it inside a bowl. Once all the remaining water has been drained, pour into the bowl the marinade seasoning bag (20g) and mix well. Let it marinate for 5-8 minutes.
Please note: don’t throw the fish head and bones away. They can be added to the soup to give it extra taste.
2. Add 150g of cooking oil to a pot, the suancai bag (250g), and then stir-fry over high heat until fragrant.
3. Add the seasoning bag (150g) and dilute everything with 1.2l of water. Bring it to a boil and let it simmer for 3-5 minutes.
4. Lastly, put the fish head and bones into the soup and let it simmer for 3 minutes over medium heat. Then, add the fish slices and let it boil for another 1-2 minutes until perfectly cooked. Serve it and enjoy (in any case, pay attention to the bones!)

7 SERVINGS PER CONTAINER
SERVING SIZE 1/4 cup (60g)

Suancai Bag (250g): Pickled Cabbage (Green Vegetables, Salt), Pickled Radish (Radish, Salt), Water, Salt, Food Additives (Lactic Acid, Citric Acid, D-Sodium Erythorbate, EDTA-2Na)
Seasoning Bag (150g): Vegetable Oil, Pickled Pepper (Chilli Pepper, Salt), Pickled Ginger (Ginger, Salt), Garlic, Salt, Pepper, MSG, Liquor, Spices, Food Addictives [Disodium 5′ -Ribonucleotide, Potassium Sorbate, D-Sodium Erythorbate, Aspartame (Contain Phenylalanine), Tea Polyphenols]
Marinade Seasoning Bag (20g): Starch, Salt.