3 ea 3/4 lb Papio
Salt and Pepper
1 c Flour
3 oz Onions, diced
3 oz Red Onions, diced
3 oz Ginger, julienne
1 bunch Cilantro
2 oz Green Onion, chopped
1 oz Garlic, minced
1/2 lb Lup Cheong, julienne
1/4 t Hot Pepper Flakes
1 qt Salad Oil, heated
1 T Soy Sauce
1 T Sesame Seed Oil
First, in a mixing bowl, combine onions, red onions, ginger, cilantro, green onions, garlic, lup cheong, hot pepper flakes, soy sauce and sesame seed oil. Mix. Pour hot salad or cannola oil over the mixture and let sit overnight.
When ready, remove from storage and set aside.
Prepare papio by slicing criss-cross slits into the fish to ensure absorption of sauce and juices. Season with salt and pepper and lightly coat the fish with flour.
Pan fry in a well oiled pan or wok. Take cooked papio and place on a serving plate. Layer the prepared mixture over the papio and serve.
Posted: 1/5/2011 2:37:21 PM