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.
Asian Rice Paper Fish Recipe
- 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
- frying pan, wok, Dutch oven, or deep fryer
- 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.
Cast Iron Cooking