Chinese-Style Parchment Fish

Preparation info
  • Serves


    as part of a multi-course meal
    • Difficulty


    • Ready in

      35 min

Appears in
Katie Chin's Everyday Chinese Cookbook: 101 Delicious Recipes from My Mother's Kitchen

By Katie Chin

Published 2016

  • About

Wait a minute, Mr. Postman. These bundles of fish—topped with a classic Cantonese sauce of rice wine, soy sauce, rice vinegar, sesame oil and ginger—are baked to perfection in a paper package that, once opened, releases an intoxicating aroma. The fish inside is flaky, delicate and flavorful. None of your guests will want to return this dish to sender! When I swap out the soy sauce for tamari, it’s my girlfriend Jeannie Mai’s favorite dish, because it’s healthy, fresh and to