RCI-SN.002.0256.001
Rice Paper-wrapped Fish
Rice Paper-wrapped Fish A dish that takes no time to whip up, but good for a normal meal or finger food for a party you are organizing. it's worth it! From Donna Hay's Dining cookbook.
Prep40 min
Cook45 min
Total85 min
Servings4
Difficultyintermediate
Ingredients
- firm fish fillets800 g
- green chilies2 unitchopped
- 1 tablespoon
- 4 tablespoons
- 2 tablespoons
- 1 teaspoon
- rice paper12 largerounds
- 1 unit
- 1 unit
Method
1
Cut firm fish fillets into 12 equal portions (approximately 65g each) and pat dry with paper towels to remove excess moisture.
2
Combine chopped green chilies, sesame oil, chopped coriander, chopped basil, and cumin seeds in a small bowl to create the filling mixture.
3
Prepare a shallow bowl of warm water. Working with one rice paper at a time, dip it into the water for 2-3 seconds until just softened, then place on a damp kitchen towel.
4
Place one fish portion in the center of each softened rice paper, then top with approximately 1 teaspoon of the herb and chili mixture.
5
Fold the rice paper edges inward over the fish and filling, then roll tightly away from you to create a cylindrical parcel, ensuring the ends are sealed.
6
Heat oil in a large shallow pan or wok over medium-high heat until it shimmers, approximately 2 minutes.
7
Carefully place rice paper parcels into the hot oil, seam-side down, working in batches if necessary to avoid overcrowding.
3 minutes
8
Fry until the rice paper is golden and crisp, then carefully flip each parcel and cook the other side until golden brown.
3 minutes
9
Transfer cooked parcels to a paper towel-lined plate to drain excess oil.
1 minutes
10
Sprinkle with black sesame seeds if using, and serve immediately while still warm and crispy.