Name: Asian Rice Paper Fish
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 pound cod (halibut, or sea bass); 2 teaspoons garam masala curry powder; 1 teaspoon salt; 1/2 teaspoon five pepper mix; 2 tablespoons all-purpose flour; 2 tablespoons water; 1 packet dried rice paper; 8 fresh cilantro leaves; 2 tablespoons peanut oil

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 a purchase from a local fish market.

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

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

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Close up of a cooked, golden brown packet of fish and cilantro leaves wrapped in rice paper resting on paper towels to drain.

Drain the cooked packets of fish on paper towels before serving.

Close up of a cooked fish and cilantro leaves wrapped in golden brown rice paper, which is cut open to show flaky, white fish.

When fully cooked the fish inside the crispy rice paper will be opaque and flake easily.

Individual portions of white fish sprinkled with salt and spices resting on a cutting board.

The fish is sprinkled with salt, five pepper mix, and curry powder before wrapping.

Several individual fish portions topped by cilantro leaves and wrapped in softened rice paper, lined up and ready to cook.

The seasoned portions of fish are topped with cilantro leaves and wrapped in softened sheets of rice paper.

Three packets of wrapped fish and cilantro leaves are frying in bubbling hot oil, the rice paper turning golden brown.

Fish is cooked in medium-hot oil until the rice paper turns golden brown and crispy.

Several golden brown packets of cooked Asian Rice Paper Fish resting on a platter in front of green vegetables.

The golden brown packets of cooked Asian Rice Paper Fish make a beautiful presentation with steamed or sautéed vegetables.

Asian Rice Paper Fish Recipe

Saffron Hodgson

reviews

Asian rice paper fish is an easy yet impressive lunch or dinner to prepare after a successful day of fishing while camping.

Print Review

Preparation 15

Cook 20

Ready in 35

Servings Servings

CourseMain Dish

InfluenceAsian

DifficultySeasoned

MethodDeep Fry

Print Review

Ingredients

1 pound cod halibut, or sea bass
2 teaspoons garam masala curry powder
1 teaspoon salt
1/2 teaspoon five pepper mix
2 tablespoons all-purpose flour
2 tablespoons water
1 packet dried rice paper
8 fresh cilantro leaves
2 tablespoons peanut oil

Equipment

frying pan, wok, Dutch oven, or deep fryer
spatula

Directions

Divide the fish into four pieces, each about 3- by 3-inches (7.5 x 7.5 cm).
Sprinkle the fish with the garam masala, salt, and five pepper mix.
Mix the flour and water together; set aside.
Soften the rice paper in water per the directions on the packet.
Place a single piece of fish on a sheet of softened rice paper. Top with two cilantro leaves, then fold the paper to enclose. Seal with the flour mixture. Repeat with the remaining pieces of fish.
Heat the oil in a wok until medium-hot. Fry the fish until the rice paper is golden brown and crispy, 2 to 3 minutes. Flip and cook the other side. Drain on paper towels before serving.

Nutritional Information

Calories: 501kcalCarbohydrates: 69gProtein: 32gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 59mgSodium: 1289mgPotassium: 608mgFiber: 3gSugar: 1gVitamin A: 344IUVitamin C: 2mgCalcium: 82mgIron: 5mg