Paper-Wrapped Fish Recipe
Ingredients
| 400g fillets of sole or plaice | ||
| Salt | 1 Pinch | |
| Dry sherry | 2 Tablespoon | |
| Vegetable oil | 1 Tablespoon | |
| Spring onion | 2 Tablespoon, shredded | |
| Root ginger | 2 Tablespoon, shredded | |
| Vgetable oil for deep frying | ||
| Spring onion tassels, to garnish | ||
Directions
Cut the fish fillets into 2.5cm squares.
Sprinkle with the salt and toss in the wine or sherry.
Cut out 15cm squares of greaseproof paper and brush them with the oil.
Place a piece of fish on each square of paper and arrange some shredded spring onion and ginger on top.
Fold the pieces of paper into envelopes, tucking in the flaps to secure them.
Heat the oil in a wok or deep saucepan to 180C or until a cube of day-old bread browns in 30 seconds.
Deep fry the wrapped fish for 3 minutes.
Sprinkle with the salt and toss in the wine or sherry.
Cut out 15cm squares of greaseproof paper and brush them with the oil.
Place a piece of fish on each square of paper and arrange some shredded spring onion and ginger on top.
Fold the pieces of paper into envelopes, tucking in the flaps to secure them.
Heat the oil in a wok or deep saucepan to 180C or until a cube of day-old bread browns in 30 seconds.
Deep fry the wrapped fish for 3 minutes.
Chef
