If you love the satisfying crunch of a perfectly fried appetizer paired with the delicate flavor of fresh fish, you are absolutely going to adore this Crispy Chinese Rice Paper Wrapped Fish Recipe. It combines simple ingredients with a clever technique to create fish morsels wrapped in thin, crispy rice paper that shatters beautifully with every bite. The subtle notes of Chinese Five Spice elevate the tender fish inside, offering a delightful taste adventure you’ll want to serve again and again.
Ingredients You’ll Need
Each ingredient in this Crispy Chinese Rice Paper Wrapped Fish Recipe is simple yet plays a crucial role in achieving the perfect balance of flavor and texture. From the aromatic Chinese Five Spice Powder to the fresh coriander leaves, every component contributes to a dish that’s both crispy and flavorful.
- Firm white fish fillets (1.1 lb / 600 g): Choose a firm, mild-flavored fish like cod or haddock for the best texture and flavor.
- Chinese Five Spice Powder (2 tsp): This fragrant blend adds warmth and complexity to the fish.
- Salt (3/4 – 1 tsp): Enhances the natural flavors of the fish and balances the spices.
- Black pepper: Adds a subtle kick without overpowering the other ingredients.
- Coriander/cilantro leaves (1/4 cup): Fresh herbs bring a refreshing brightness and color contrast.
- Rice paper rounds (15 to 18, 22cm/9″ diameter): The secret to that iconic crispy shell once fried.
- Cooking oil (2 to 3 tbsp): Use a neutral oil with a high smoke point to achieve a perfect golden crisp.
How to Make Crispy Chinese Rice Paper Wrapped Fish Recipe
Step 1: Prepare the Fish
Begin by cutting your firm white fish fillets into manageable pieces about 2 inches long and 1 inch wide. This size ensures the fish cooks evenly and fits perfectly inside the rice paper wraps.
Step 2: Mix the Seasoning
Combine the Chinese Five Spice Powder, salt, and black pepper in a small bowl. This blend will infuse the fish with its signature aromatic flavor, perfectly complementing the crispy exterior.
Step 3: Season the Fish
Sprinkle the spice mix evenly over your fish pieces, allowing the spices to coat each one thoroughly. This step is essential—it’s where the magic starts!
Step 4: Soften the Rice Paper
Fill a large bowl with hot tap water and briefly soak each rice paper round for about 3 seconds. This quick dip makes them pliable enough to wrap around the fish without tearing, ensuring a tight, crispy enclosure after frying.
Step 5: Wrap the Fish
Place one seasoned fish piece near the bottom edge of the softened rice paper. Top it with two fresh coriander leaves, then carefully roll the rice paper to seal the fish inside. Repeat this process with all your fish pieces, creating a neat little parcel of flavor and crunch.
Step 6: Fry to Perfection
Heat your cooking oil in a skillet over medium-high heat. Add the wrapped fish pieces in batches so they don’t overcrowd and steam instead of crisping. Fry each side for about 2 minutes or until the rice paper turns a rich, golden brown and becomes beautifully crispy.
Step 7: Drain Excess Oil
Transfer the crispy rolls onto a paper-lined plate to soak up any extra oil, keeping them light and crunchy.
Step 8: Serve Immediately
This Crispy Chinese Rice Paper Wrapped Fish Recipe is best enjoyed hot right after cooking to preserve that irresistible crunch. Dig in while the warmth and flavors are at their peak!
How to Serve Crispy Chinese Rice Paper Wrapped Fish Recipe
Garnishes
Brighten your servings with a scattering of additional fresh coriander leaves or a sprinkle of finely chopped spring onions. For a little heat and tang, add a few chili slices or a drizzle of a zesty dipping sauce on the side.
Side Dishes
Pair this dish with steamed jasmine rice or light vegetable stir-fries to complement the fish without competing with its texture. A crunchy Asian-style salad with sesame dressing also makes a refreshing accompaniment.
Creative Ways to Present
For an elegant touch, serve the fish rolls on a bed of leafy greens or alongside vibrant pickled vegetables. Arrange them in a circular pattern around a small bowl of soy or chili dipping sauce to make your presentation pop.
Make Ahead and Storage
Storing Leftovers
If you have leftovers from your Crispy Chinese Rice Paper Wrapped Fish Recipe, store them in an airtight container in the refrigerator for up to 2 days. To keep the wraps crisp, place parchment paper between layers.
Freezing
This recipe is best enjoyed fresh, but if needed, freeze the wrapped but uncooked fish pieces in a single layer on a baking sheet before transferring them to a freezer bag. They can be stored frozen for up to one month.
Reheating
To reheat, avoid microwaving as it softens the rice paper. Instead, crisp them back up in a hot skillet with a tiny splash of oil or in an oven preheated to 375°F (190°C) for about 5-7 minutes. This method revives the irresistible crunch.
FAQs
Can I use other types of fish for this recipe?
Absolutely! While firm white fish like cod or haddock work best, you can experiment with other mild-favored fish fillets as long as they hold together during frying.
Do I need to use fresh coriander, or can I substitute something else?
Fresh coriander adds a unique flavor and aroma, but if you’re not a fan, fresh basil or mint leaves can offer an interesting alternative.
Is it possible to bake the fish instead of frying?
While frying delivers the signature crispiness, you can bake them in a hot oven on a greased baking sheet. Just expect a slightly softer texture on the rice paper.
Can I prepare the rice paper wraps ahead of time?
It’s best to soak and wrap the fish just before frying to prevent the rice paper from becoming soggy or tearing prematurely.
What dipping sauces pair well with this dish?
Try soy sauce mixed with a splash of rice vinegar, sweet chili sauce, or a ginger and garlic infused soy dip. These sauces enhance the flavor without overpowering the fish.
Final Thoughts
This Crispy Chinese Rice Paper Wrapped Fish Recipe is a fantastic way to impress friends and family with minimal fuss but maximum taste impact. The crispy exterior paired with the aromatic Chinese spices and tender fish inside truly creates a memorable bite. I can’t wait for you to try making this at home and enjoy every deliciously crunchy mouthful!
Print
Crispy Chinese Rice Paper Wrapped Fish Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Description
A simple and delicious recipe for Crispy Chinese Rice Paper Wrapped Fish, featuring firm white fish fillets seasoned with Chinese Five Spice, wrapped in rice paper, and pan-fried until golden and crispy. Perfect for a light and flavorful appetizer or main dish.
Ingredients
Fish and Seasoning
- 1.1 lb / 600 g firm white fish fillets (e.g., cod, haddock, or tilapia)
- 2 tsp Chinese Five Spice Powder
- 3/4 – 1 tsp salt
- Black pepper, to taste
- 1/4 cup coriander/cilantro leaves
Wrapping
- 15 to 18 rice paper rounds (22cm / 9″ diameter)
Cooking
- 2 to 3 tbsp cooking oil (vegetable or canola oil recommended)
Instructions
- Prepare the Fish: Cut the fish into pieces measuring approximately 2″ (5cm) long by 1″ (3cm) wide, yielding about 16 pieces.
- Make the Spice Mix: In a small bowl, combine the Chinese Five Spice Powder, salt, and black pepper.
- Season the Fish: Sprinkle the spice mix evenly over the fish pieces, ensuring each is well coated.
- Soften the Rice Paper: Fill a large bowl with hot tap water. Dunk one rice paper round into the water for about 3 seconds to soften it, then carefully transfer it to a flat work surface.
- Wrap the Fish: Place one seasoned fish piece at the bottom edge of the softened rice paper. Top it with two coriander leaves. Roll the rice paper tightly around the fish to enclose it completely. Repeat with remaining fish pieces and rice paper rounds.
- Heat the Oil: In a skillet over medium-high heat, heat 2 to 3 tablespoons of cooking oil until hot but not smoking.
- Cook the Wrapped Fish: Place the wrapped fish pieces in the skillet in a single layer (cook in batches if necessary). Fry for about 2 minutes on one side, or until the rice paper becomes dark golden brown and crispy. Carefully turn and cook the other side until equally golden and crispy.
- Drain: Transfer the cooked fish onto a plate lined with paper towels to absorb excess oil.
- Serve Immediately: Enjoy the crispy rice paper-wrapped fish hot, while freshly cooked and crunchy.
Notes
- Use firm white fish such as cod, haddock, or tilapia for best results.
- Adjust salt amount to taste, especially if using salted cooking oil or other salty ingredients.
- Do not soak rice paper for too long as it will become too soft and tear easily.
- Cooking in batches ensures even cooking and crispiness without overcrowding the pan.
- Serve with a dipping sauce such as soy sauce, chili sauce, or sweet chili sauce if desired.
