So it needed to blanch for a while longer. Moreover, freshwater fish tend to have more parasites, so it's better to blanch it a bit longer to avoid undercooking.
Thirty seconds later, Lin Xu used a slotted spoon to lift out the fish skin and plunged it straight into icy water to cool. This step had to be quick; only then would the texture of the fish skin be crisp and refreshing.
