"Sandwiched Yellow Fish" says Chef Chang Shun-kuan, with a beaming that relies on careful control of the fire and on deft cutting of the fish. "
做法是將新鮮黃魚的魚肉起下，切成薄片，醃於調味料中。然後取四片魚肉，每二片間夾以油膘、紫菜、火腿、青菜等，層層疊好，即成小巧玲瓏的黃魚三明治，然後以文火油炸。火候要恰到好處，炸好的鍋貼黃魚油滋滋、香噴噴的，再配點芫荽，好看又可口。