PAPER-WRAPPED FISH

PAPER-WRAPPED FISH image

Yield serves 6 as part of a larger Chinese meal

Number Of Ingredients 10

1/2 lb. firm-fleshed white fish (such as tilapia or Alaskan pollock), thinly sliced
4 scallions, julienned
2 T. ginger, julienned
2 dozen cilantro leaves, trimmed
For sauce:
2 T. soy sauce
1 T. ginger-infused rice wine
pinch sugar
pinch salt
1 t. cornstarch

Steps:

Prepare all ingredients for assembly, starting with ginger. Put julienned ginger in a bowl with rice wine. Preheat oven to 350° F. Cut 6-inch squares of parchment (12). Divide fish slices equally among the squares, slightly towards a lower quadrant of the parchment square. Divide scallion strips evenly, lay on top of fish. Remove ginger from rice wine, divide and place on top of fish. Add sauce ingredients to rice wine, stir. Drizzle sauce over fish, taking care not to over-sauce. Place two cilantro leaves on top of each square. To close squares, fold near corner (the one closest to the fish) to cover fish, but not completely to the opposite corner. Now fold over the two side corners. The packet should look like an opened envelope. Take the top corner, fold down. There should be a flap that extends over the package. Tuck this flap into the fold made by the three other corners. You should have an enclosed rectangular package. Repeat for all twelve packages. Place in an ovenproof rectangular pyrex pan or on a cookie sheet. Put in heated oven and bake for about 5 minutes. Let guests unwrap the packages.