Recipes: Silver Wrapped Fish 🐟 w Tangerine Peel 🍊 Chen Pi

ESPECIALLY GOOD FOR

A light, healthy, traditional recipe especially good for anyone who wants sustained energy or who would like to soothe coughs, relieve chest congestion or ease mild abdominal pain and distention. This dish strengthens the qi of the spleen and lungs.  

In western cuisine orange or tangerine peel is used fresh and grated as a tangy ingredient, in Chinese cuisine, dried, aged tangerine peel is prized. The tangerine peel can be bought from the clinic or Asian markets or you can dry your own from the fresh peel in your own kitchen. 

Ingredients:

• 1 large piece of tangerine peel (chen pi) or 1 tablespoon shredded pieces

• 1 pound mild fish (halibut, haddock, mahi) 

• 1 tablespoon kudzu or cornstarch, or arrowroot 

• 2-3 tablespoons cold water

• ¼ teaspoon salt

• ¼ teaspoon pepper

• 2 tablespoon soy sauce

• 1 tablespoon vegetable oil, such as olive or canola

• 1 (1 in) piece fresh ginger, peeled and grated or minced

• 1 medium-sized green onion chopped into ¼ in pieces

Directions: 

Preheat the oven to 350 degrees

1. Soak the dried tangerine peel in warm water until soft, about 15 minutes. Remove it from the water. Cut the peel into small pieces.

2. Place each piece of fish on a separate piece of aluminum foil.

3. In a small bowl, mix the kudzu with cold water then brush this mixture over the fish with salt and pepper, soy sauce, and vegetable oil.

4. Place ginger, green onion, and dried tangerine peel on top. 

5. Fold aluminum foil around fish and securely roll the edges together to make a sealed packet. 

6. Place aluminum foil packets on a baking sheet and bake for about 15 minutes, or until cooked.

7. Enjoy!

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