Crispy Chinese Rice Paper Wrapped Fish (5 Ingredients)
User Reviews
4.8
69 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
30 mins
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Servings
4
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Calories
512 kcal
-
Cuisine
Chinese
Crispy Chinese Rice Paper Wrapped Fish (5 Ingredients)
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5 ingredient magic - on a budget! (I get salt and pepper for free ;) ) I saw this on a Chinese cooking show years ago. Make these bite size like I have - or larger by using overlapping pieces of rice paper to encase the fish.
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Ingredients
- 1.1 lb / 600 g firm white fish fillets (Note 1)
- 2 tsp Chinese five spice powder (Note 2)
- 3/4 - 1 tsp salt
- black pepper
- 1/4 cup coriander/cilantro leaves
- 15 to 18 rice paper rounds , 22cm/9" diameter (Note 3)
- 2 to 3 tbsp cooking oil
Instructions
- Cut the fish into 2"/5cm long x 1"/3cm wide pieces, about 16 pieces. (Note 4)
- Combine Chinese Five Spice Powder, salt and pepper.
- Sprinkle with with spice mix.
- Fill a large bowl with hot tap water. Dunk the rice paper into the water for 3 seconds, then transfer it to a work surface. (Note 5)
- Place a piece of fish at the bottom of the rice paper, per the photo below. Top with 2 coriander leaves, then roll up to enclose the fish with the rice paper. Repeat with remaining fish.
- Heat oil in a skillet over medium high heat. Add the fish and cook for 2 minutes or until dark golden brown and crispy. Turn and cook the other side. Repeat with remaining fish (I cook them in 2 batches).
- Transfer to a paper lined plate.
- Serve immediately, while hot and crispy!
Notes
- This is a recipe that works with almost any white fish fillets. You don't need to get expensive fillets for this - even frozen (thawed) works great. Tilapia (for US readers) will be great for this.
- Chinese Five Spice Powder is readily available at major supermarkets nowadays in the herb and spice aisle. They do not cost anymore than other herbs and spices. It is a blend of spices used in Chinese cooking.
- Nowadays you can get rice paper at all the major supermarkets in Australia (Coles, Woolworths) in the Asian section - and of course at Asian grocery stores. They cost around $2 for 20 to 25.
- Fish fillets tend to vary in width. For the thinner parts of the fish, I stack them on top of each other to make the pieces around 1cm / 2/5" thick.
- If you do not have a bowl big enough to fit the rice paper - like me - then dip half in for 3 seconds, then dip the other half in for 3 seconds.
- Dipping sauce: A classic simple Chinese dipping sauce is to combine 2 tbsp soy sauce with 1 tbsp of white vinegar + chili paste or sriracha OR chili oil. Adjust the amount of vinegar to your taste. If you have Chinese black vinegar, then that + chili paste is also a fabulous dipping sauce (Chinese black vinegar is similar to soy sauce + white vinegar).
- Nutrition assuming 4 servings.
Nutrition Information
Show Details
Serving
252g
Calories
512cal
(26%)
Carbohydrates
69.5g
(23%)
Protein
35g
(70%)
Fat
9.7g
(15%)
Saturated Fat
1.7g
(9%)
Cholesterol
72mg
(24%)
Sodium
878mg
(37%)
Potassium
99mg
(3%)
Fiber
2.2g
(9%)
Calcium
80mg
(8%)
Iron
5.2mg
(29%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 512 kcal
% Daily Value*
| Serving | 252g | |
| Calories | 512cal | 26% |
| Carbohydrates | 69.5g | 23% |
| Protein | 35g | 70% |
| Fat | 9.7g | 15% |
| Saturated Fat | 1.7g | 9% |
| Cholesterol | 72mg | 24% |
| Sodium | 878mg | 37% |
| Potassium | 99mg | 2% |
| Fiber | 2.2g | 9% |
| Calcium | 80mg | 8% |
| Iron | 5.2mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
4.8
69 reviews
Excellent
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