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
Scale
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.