Zander He

Gather all the ingredients for the he. Rinse the zander fillets, pat them dry, and check for any remaining bones.

Slice the fish into strips no thicker than 1 cm.

Transfer the fish to a deep bowl, add the salt and acetic acid. Mix thoroughly, press down to compact, cover, and refrigerate for 1.5 to 2 hours, then drain off any accumulated liquid.

Slice the yellow onion into thin half-rings. Mince the garlic or press it through a garlic press. Deseed and finely chop the hot pepper. Finely chop the cilantro and green onion.

Make the chili oil: in a saucepan, combine the vegetable oil, ground hot pepper, and paprika, and heat over medium until bubbles appear.

Add the onion, garlic, hot pepper, herbs, sugar, and salt to the fish, and pour in the hot spiced oil. Mix thoroughly.

Cover the bowl and refrigerate for at least another 2 to 3 hours (overnight is fine too).