Fish Fried in Parchment Paper

Oyster sauce and ginger juice are basic ingredients in Hong Kong cooking, especially with fish or seafood, which they complement and enhance. Oyster sauce adds a rich and almost meaty flavour to food while ginger juice works as an acidic counterpoint, much like the use of lemon in Western fish cookery, but more subtle. Here these flavourings unite in a marinade and imbue fish fillets with even more flavour; wrapped in parchment paper and deep-fried, the fillets are protected from the oil. T