Knife Skills: How to Fillet a Fish

Equipment

Chinese cleaver or sharp chef's knife
Chopping board
Fish tweezers (optional)
Wok or frying pan

PREPARATION

1. Lay the scaled fish flat on a secure chopping board and position your knife at an angle behind the head, using long sawing motions rather than short chopping actions.
2. Guide the blade along the backbone while applying gentle pressure with your palm, keeping the knife as horizontal as possible until the fillet is released.
3. Locate the rib bones along the belly of the fillet and carefully slide the knife underneath them, removing the section in one smooth motion.
4. Run your fingertips along the centre of the fillet to locate the pin bones, then cut a shallow V-shape on either side and lift the bones away.
5. Check the fillet for any remaining bones and remove them with long slicing motions or fish tweezers until the flesh feels smooth.
6. Trim the fillet into even portions, keeping the skin attached if stir frying as it helps the fish hold together during cooking.
7. Season the fish lightly with sesame oil and a teaspoon of cornflour, coating the pieces evenly to create a delicate protective layer.

COOKING

1. Heat a wok until smoking hot, then quickly stir fry sliced ginger and chunky spring onions until fragrant before moving them to the side.
2. Carefully lay the fish pieces into the wok and leave them undisturbed for a short time so they develop a good sear without breaking apart.
3. Add oyster sauce and light soy sauce, then gently slide a spatula underneath the fish to turn the pieces rather than pressing down on them.
4. Pour in a splash of rice wine followed by a little chicken stock, allowing the sauce to boil vigorously while coating the fish.
5. Finish with finely sliced spring onions and serve immediately, keeping movement to a minimum so the fish remains in beautiful flaky pieces.

School of Wok Tips

• Always use long, smooth slicing motions when filleting fish.
• Feel for the pin bones with your fingertips before removing them.
• Keep the wok extremely hot so the fish sears rather than sticks.
• Avoid moving the fish too much during cooking to keep the pieces intact.

FAQs

Why keep the skin on the fish?
The skin helps the fillet hold together during stir frying and adds extra flavour.

What is the easiest way to find pin bones?
Run your fingertips gently along the centre of the fillet—you'll feel the small bones protruding.

Why coat the fish with cornflour?
A light coating protects the fish, gives a silky texture and helps the sauce cling to each piece.