Paper-Wrapped Fish

Name: Paper-Wrapped Fish (紙包魚)
Cuisine: Chinese
Ingredients: 6 thin slices peeled ginger, finely shredded; 3 large whole scallions, in 1½-inch-long shreds; 3 large whole scallions, in 1½-inch-long shreds; 4 cups oil for deep-frying; 2 tablespoons dry sherry; ¼ pound finely minced cooked Smithfield ham or substitute; 24 six-inch squares of waxed paper; 2 tablespoons sesame oil; 1 pound fillet of flounder or sole; 1 pound fillet of flounder or sole; 1 teaspoon salt

紙包魚

Preparation info

Serves
6
as a sit-down appetizer .

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

Deep-fried, sealed inside paper packages, these delicate fish fillets are succulent and tasty from the seasoning ham. They are excellent sit-down appetizers as well as a main dish when served with other dishes in a Chinese meal.

Ingredients

1 pound fillet of flounder or sole
1 teaspoon salt
2

Asia
China
Starter
Fish course
Pescatarian
Gluten-free

Method

Preparations

Cut each fillet lengthwise in two; then cut them crosswise, to make 24 pieces in all. Put them in a bowl, sprinkle with salt and sherry, and toss.

Slice, shred, and mince the ham; then polish by rock-mincing until almost powdery. Add to the fish and stir to mingle well.