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 100g of cooking oil to a pot, the suancai bag (200g), and then stir-fry over high heat until fragrant.
3. Add the seasoning bag (140g) and dilute everything with 1l 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!)

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

Suancai Bag (200g): Pickled Cabbage (Green Vegetables, Salt), Pickled Radish (Radish, Salt), Water, Salt, Food Additives (Lactic Acid, Citric Acid, D-Sodium Erythorbate, EDTA-2Na)
Seasoning Bag (140g): Pickled Pepper (Chilli Pepper, Salt), Vegetable Oil, Pickled Ginger (Ginger, Salt), MSG, Salt, Pickled Radishes (Radish, Salt), Szechuan Pepper, Litsea Cubeba Oil, Hydrolyzed Vegetable Protein Powder Seasoning (Edible Soybean Meal, MSG, Maltodextrin), Sugar, Spices, Food Addictives [Disodium 5′ -Ribonucleotide, Potassium Sorbate, D-Sodium Erythorbate, Aspartame (Contain Phenylalanine), Tea Polyphenols], Food Flavors and Fragrances
Marinade Seasoning Bag (20g): Starch, Salt.