Yellow Croaker

Whole yellow croaker with golden skin and sweet, flaky white flesh. A classic table fish in Chinese cooking, small enough to serve one or two per person and quick enough to cook on a weeknight.

Pan-fry them whole until the skin goes crisp and burnished — the way they are shown here — or steam them with ginger and spring onion for something lighter. The flesh is fine-boned but easy to work around, and it stays moist even if you take them a little past done.

Supplied whole and cleaned, chilled and ready for the pan.

• Whole, cleaned, and chilled
• Sweet, flaky white flesh
• Golden skin that crisps beautifully
• Quick to cook — ideal for weeknights