Asian Rice Paper Fish

Three packets of wrapped fish and coriander leaves frying in bubbling hot oil, the rice paper turning golden brown. Close up of cooked fish and coriander leaves wrapped in golden brown rice paper, which is cut open to show flaky, white fish. Close up of a cooked, golden brown packet of fish and coriander leaves wrapped in rice paper resting on paper towels to drain. Individual portions of white fish sprinkled with salt and spices resting on a cutting board. Several golden brown packets of cooked Asian Rice Paper Fish resting on a platter in front of green vegetables. Several individual fish portions topped by cilantro leaves and wrapped in softened rice paper, lined up and ready to cook.
Recipe Origin Asian
Rating
No Reviews
Servings 4
Preparation 15 min 00:15
Cook 20 min 00:20
Ready in 35 min 00:35
Difficulty Seasoned
Cooking Method Deep Fry
Ingredients Fish Seafood
Equipment Wok
Recipe Type Appetizer Main Dish
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Three packets of wrapped fish and coriander leaves frying in bubbling hot oil, the rice paper turning golden brown. Close up of cooked fish and coriander leaves wrapped in golden brown rice paper, which is cut open to show flaky, white fish. Close up of a cooked, golden brown packet of fish and coriander leaves wrapped in rice paper resting on paper towels to drain. Individual portions of white fish sprinkled with salt and spices resting on a cutting board. Several golden brown packets of cooked Asian Rice Paper Fish resting on a platter in front of green vegetables. Several individual fish portions topped by cilantro leaves and wrapped in softened rice paper, lined up and ready to cook.

Asian Rice Paper Fish

Asian Rice Paper Fish is an easy yet impressive lunch or dinner to prepare at home or while camping. It’s a delicious and different way to cook your catch on a fishing trip or to make using purchase from a local fish market. 

Wrapping the fish in rice paper creates a crispy, edible envelope while keeping the fish moist and infusing it with the flavors of five pepper mix, curry, and fresh coriander. The golden-brown packets of succulent and flavorful fish make a beautiful presentation with steamed or sautéed vegetables. 

Cod, halibut, or sea bass, and similar all work well in this recipe. Be sure to follow directions on the rice paper packet and avoid over-soaking the sheets, which can make them harder to handle. 

 

Ingredients

450g (1lb) cod, halibut, or sea bass

1 teaspoon salt

1/2 teaspoon five pepper mix

2 teaspoons garam masala curry powder

2 tablespoons plain flour

2 tablespoons water

1 packet dried rice paper

8 fresh coriander leaves

2 tablespoons groundnut oil (peanut oil)

Equipment

frying pan, wok, Dutch oven, or deep fryer

spatula

Recipe Directions

  1. Divide fish into four pieces, each about 7.5 x 7.5 cm (3 x 3 in).

  2. Sprinkle fish with salt, five pepper mix, and curry powder.

  3. Mix flour and water. Set aside.

  4. Soften rice paper in water per directions on packet.

  5. Place single piece of fish on a sheet of softened rice paper, top with two coriander leaves, then fold paper to enclose. Seal with flour mixture. Repeat for remaining pieces of fish.

  6. Heat oil in a wok until medium-hot. Fry fish until rice paper is golden brown and crispy (2 to 3 minutes), then flip and cook the other side. Drain on paper towels before serving.

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Recipe Origin Asian
Rating
No Reviews
Servings 4
Preparation 15 min 00:15
Cook 20 min 00:20
Ready in 35 min 00:35
Difficulty Seasoned
Cooking Method Deep Fry
Ingredients Fish Seafood
Equipment Wok
Recipe Type Appetizer Main Dish
Share: