Paper Wrapped Fish

4 plaice or sole fillets, each weighing 100 g/4 oz
pinch of salt
2 tablespoons dry sherry
1 tablespoon polyunsaturated vegetable oil
2 tablespoons shredded spring onion
2 tablespoons shredded root ginger
polyunsaturated vegetable oil for deep-frying
Garnish:
spring onion flowers (made by shredding
trimmed spring onions almost completely and
immersing in iced water)

Cut the fish fillets into 2.5 cmll inch squares. Sprinkle with salt and toss in the sherry.

Cut out 15 cm/6 inch squares of greaseproof paper and brush with the oil. Place a piece of fish on each square of paper and arrange some spring onion and ginger on top. Fold into envelopes, tucking in the flaps to secure.

Heat the oil in a wok or deep-fryer to 180 °C/ 350 °F. Deep-fry the wrapped fish for 3 minutes. Drain on kitchen paper and arrange on a warmed serving dish. Garnish with spring onion flowers and serve immediately. Each person unwraps his own parcel.

SERVES 4