Paper-Wrapped Fried Fish

Name: Paper-Wrapped Fried Fish (Chih pao yü)
Cuisine: Chinese
Ingredients: 2 tablespoons sesame oil; 6 cups oil; ½ teaspoon ginger juice; 1 teaspoon salt; 1 tablespoon wine; 14 cellophane papers (5” x 5”); 14 pieces cilantro; 2 tablespoons shredded black mushroom; 2 tablespoons shredded ham; 1-¼ pound pomfret (or any kind of fillets of fish); 1-¼ pound pomfret (or any kind of fillets of fish)

Chih pao yü

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1-¼ pound pomfret (or any kind of fillets of fish)
2 tablespoons shredded ham

Asia
Taiwan
Hunan
Kweichow
Sichuan
Hupeh
Main course
Gluten-free
Western China

Method

After removing the skin and bones, cut the fish diagonally into 14 slices — 2-½” long by 1-½” wide and ⅙" thick. Place in a large bowl and add marinade. Soak for 10 minutes, turning carefully several times.
Slice ham into 1” squares then cut into 16 shreds.
Brush paper with sesame oil (or cooking oil). With one corner facing you. Place 1 piece parsley