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Rice Paper Wrapped Fish
At a Glance
- Prep
- 20 minutes
- Cook
- 6 minutes
- Total
- 25 min
- Yield
- 4.00 serving(s)
Categories
- Main
Cuisine
- Asian
Cooking Method
- Fry
Difficulty
- Easy
Dietary
- Non-Vegetarian
Allergens
- Possible Fish — check ingredient labels
- Possible Sesame — check ingredient labels
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Rice Paper Wrapped Fish brings together 800 g firm fish fillets, 2 green chilies, chopped, 1 tablespoon sesame oil in a practical dish for home cooking. It takes about 25 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 800 g firm fish fillets
- 2 green chilies, chopped
- 1 tablespoon sesame oil
- 4 tablespoons chopped coriander
- 2 tablespoons chopped basil
- 1 teaspoon cumin seed
- 12 large rice paper, rounds
- oil (for frying)
- black sesame seed (optional)
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Instructions
Wash fish, pat dry on absorbent paper and cut into 12 pieces.
Place chillies, sesame oil, coriander, basil and cumin seeds in a spice grinder or mortar and pestle, and grind until they form a rough paste.
Spread paste over fish.
Brush rice papers with warm water and set aside for 4 minutes or until they are soft.
Place a piece of fish on each round, fold in sides and roll to enclose.
Heat a little oil in a frypan over medium heat.
Cook fish parcels for 2-3 minutes on each side, or until rice paper is golden and crispy, and fish is tender.
Drain on absorbent paper.
Sprinkle fish with sesame seeds, and serve with steamed asian greens drizzled with oyster sauce and steamed jasmine rice.
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