Fish, rice paper, cilantro/coriander, Chinese Five Spice and oil. That’s all you need for this Crispy Chinese Rice Paper Wrapped Fish recipe. What a way to get your midweek fish fix – on a budget!
I saw this on a Chinese cooking program years ago. I can’t remember what the show was, but I do remember being dubious. Just 5 ingredients? How good can they be?
I frequently see cooking hacks with very few ingredients and often they are made using cake mixes or store bought sauces. Which I have no problem with per se, it is just not my way of cooking because I like to cook from scratch as much as (practicably) possible.
But this caught my eye because rarely do you see 3 or 5 ingredient recipes for Asian dishes. And even more rarely from cooking show presenters! (Who, who, who was it?? Does anyone know??!!).
I tried it out of curiosity and was astonished at how good it was! Fundamentally, the secret is the Chinese Five Spice Powder which is a mix of a number of spices. Plus also the crispy rice paper wrapped around the juicy fish. Those little factors really make this simple dish into something that is so tasty I would proudly serve it at a party!
Have you seen rice paper at the supermarket and wondered what to do with it? Here in Australia, it’s sold in all the major supermarkets (Coles, Woolworths) and of course Asian stores. They cost $2 or so for a pack of 20 – dirty cheap!
So here’s a unique way to use the rice paper – wrapping fish in it, then pan frying it so it becomes beautifully crispy while retaining the juices of the fish so it cooks in its own juices.
I know some people are afraid of working with rice paper because it can be hard to handle if you don’t know the tricks of the trade. There is only one key tip: do not over soak it! Dunk it in warm tap water for 3 seconds, then place it on your work surface. It should still be a bit firm when you place it on the work surface and in seconds, it continues to absorb the water so by the time you start wrapping the fish, it is soft and pliable. 🙂
See how easy this recipe is? Cut fish, sprinkle with Five Spice + salt, top with cilantro/coriander, wrap, pan fry until crisp.
A few reasons why this recipe works so well include:
- You do not need expensive fish for this! Between the flavour of the Five Spice and the fish cooking inside the rice paper cooking in its own juices plus the crowning glory (the crispy rice paper), you will not know whether you’ve used a $40/kg ($20/lb) freshwater barramundi or $10/kg ($5/lb) fish fillets. I make this most frequently with Basa Fillets which is the cheapest fish fillets you can get at supermarkets and fish mongers.
- You get extra flavour oomph by cooking the fish in its own juices and it keeps it extra juicy.
- The crispy rice paper is just divine. You will want to eat way more than you should!
So the next time you wheel your trolley past the Asian section in your supermarket, grab a package of rice paper and try these! – Nagi x
PS I made these bite size but you can make larger ones. Just overlap 2 or more rice papers on your work surface and enclose larger pieces of fish!
PPS Ordinarily I make this with 1.1lb/600g of fish which is enough to serve 4. But I dropped a fillet and DOZER (my abnormally large 80lb/40kg retriever) got to it before I could rescue it! So what you see in the photos is less than what the recipe makes.
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Crispy Chinese Rice Paper Wrapped Fish (5 Ingredients)
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!
Recipe Notes:
Nutrition Information:
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fantastic recipe! wish i’d made more, had to fight the kids for the last one 😛
That’s great to hear tm! So pleased you enjoyed this! N xx
Hi Nagi,
Would this be good with a ponzu sauce? Do you have a recipe for ponzu sauce??
Love,love all of your recipes, I am eating my way through them 🙂
Gosh yes! What a lovely dipping sauce for this! I don’t have a recipe for ponzu, I have only ever used store bought – my mother too!
Hi Nagi,
These tasted fantastic but although I used a good quality non stick pan they all came apart whole cooking. The rice paper crisped on the 2 surfaces that were in the small quantity of oil but the sides split.
Any advice? I could try pastry but I love that this is a low fat recipe.
Hi Claire – oh no! I’m sorry to hear that 🙁 So you soaked them to make them pliable? They weren’t too wet once packaged up and ready to cook?? What brand rice paper did you use? I’ve made this so many times and haven’t had that problem too badly – few splits sometimes but nothing drastic!
Thanks for the suggestions. The wrappers I’m using are Bahn Trang brand bought at a supermarket in Canberra. Maybe I soaked them for too long or maybe the fish was very moist? I did leave them for about 20 minutes to sit before cooking but it sounds like you have been able to do that without a problem. I will try again as they tasted delicious and I’m looking for new ways to eat more fish which the whole family will enjoy.
Hi Claire! I must admit it has been a while since I made this, I can’t remember enough to know what may have caused it to split so badly. I will have to make it again soon and will add more notes. I’m sorry I can’t be of more help! Oh – few thoughts – hot skillet, don’t move them until crisp and flip with egg flip. 🙂
These looks delicious! I will be linking to this recipe in my monthly meal plan feature.
Thanks Gillian! If you share the link I’ll share it on social!
Hi Nagi, My post was published onto Hong Kong Mums Website early this week: http://www.hongkongmoms.com.hk/meal-planning-tips-busy-moms/. Your recipe is featured within my “One Month of Meals” calendar (Fishy Friday) which is available for download to subscribers from this page http://gillianskitchen.com/meal-planning-tips/ along with a free weekly meal planning template. Please feel free to share in whatever form you feel suits.
By the way, you started a facebook group for food bloggers right? Is that active because I tried to join.
I find your site a constant inspiration. 🙂
Hi Naji!
I made your recipe, it was so yummy! I added shredded carrots and fresh ginger. Served with a hoisin-peanut sauce… we loved it! A big thank you 🙂
Link here: http://www.marlyzen.com/2016/05/rouleaux-croustillants-de-cabillaud.html
Yay! SO GLAD you enjoyed this Marlyzen, thank you for letting me know! 🙂
can these be made a head of time then to be cook later in the day ? looks delish
Hi there! they sure can 🙂 Make the parcels, then cover with a damp paper towel then tightly cover with cling wrap. This will ensure the rice paper does not dry out before you get around to cooking them!
I couldn’t wait to try this and took you literally when you said you don’t need expensive fish …. my advice …. don’t buy cheap rubbish fish either!! Always go for the freshest best quality if you want a quality result 🙂
Hi Wendy! Absolutely agree that you should always buy the best you can afford 🙂 I should probably clarify that! I only meant that this is a little different to serving a plain piece of grilled fish because there is more flavour and texture so you can get away with not using the most expensive fish 🙂
I wanted this to work out so bad. Maybe my oil wasn’t hot enough but all of them stuck to the pan and pretty much exploded into pieces. I may try it again another time.
Hi Kathleen! Sorry you had that problem 🙁 If they stuck to your pan, then yes it means your oil wasn’t hot. Exploding fish parcels does not sound like fun – boo! 🙁 N x
Kathleen, you may have been using a stainless steel pan instead of a cast iron one, too. Oil temp is also super important, as Nagi said.
This is AMAZING. So delicious!! Great flavours & incredibly easy. In fact, I think the most challenging part is just keeping the water nice and hot for the rice paper!
I tinker with all your recipes, just like that Michael fellow. I’m so glad you’re not offended! I have to adapt things to goat milk, goat cheese & goat yogurt. We eat your recipes almost every day. So often that my spouse now makes jokes that he’s going to write to you when he needs something. His logic is that I’ll try anything as long as you lead the way! Hahaha. He had to drain the pool alone, poor fella. Anyway, you are truly inspiring! Thanks for breathing fresh life into my passion for cooking!
Wow Josie, what a message to receive! Thank you so much!! I’m so glad you enjoyed the flavours of this. And how flattering that your spouse thinks so highly of the food you cook using my recipes!! I love that 🙂
Don’t worry about the water staying super hot! I start with the water hot straight out of the tap, then even when it cools to lukewarm it is still absolutely fine. 🙂 Thank you again for your lovely message!! N x
Nagi, I’m in Canada & it’s 9C here today. That water didn’t just get warm….it was c-c-cold! Hahaha.
One Pot Lasagna tonight! Everyone’s new favorite.
You really should get Print Friendly. I wasted a lot of ink and paper printing out your recipe. I do not need to print out all the comments. Please look into Print Friendly.
Thanks,
Judith
Hi Judith! I do!! On the recipe, just under the small photo of the recipe there is a Print button. It will print the recipe without ads, just the recipe!
Nagi, by rice paper do you mean spring roll wrappers? (you probably don’t, but I’ve never seen rice paper here – I’m sure they have it in Asian supermarkets, though) I wonder if this would work with spring roll wrappers, too? It’s a fabulous idea. I’m with Dozer – grab some and run!!
I didn’t realise it was called something different in the UK!! This is it – though the UK ones are square not round. 🙂 Just the wraps that are used for fresh spring rolls, like the Vietnamese ones. http://www.waitrose.com/shop/ProductView-10317-10001-280958-Blue+Dragon+spring+roll+wrappers
I made these last night. It was only a girlfriend and I so I halved the recipe, it was stunning!
We ate them with some egg fried rice and your suggested black vinegar dipping sauce.
Just yummy!!!!!!
So simple, and so delicious 🙂
OH YAY YAY!!! I’m so so glad you enjoyed it!!! Isn’t it amazing how simple they are to make? I really was dubious the first time I made them but they were a winner!!! Thank you SO MUCH for coming back to let me know! N x
Hi Najii
Hi Naji
what else could you use in place of coriander – I love it but no-one else in the household does – any suggestions at all please?
Hi Mandy! I think garlic chives or ordinary chives chopped up and sprinkled on would be a lovely substitute 🙂 I can’t think of any other herb that is suited to Chinese flavours. 🙂
Such a cool idea Nagi !Thanks for sharing! Love the flavors!
Thanks Mira!! 🙂 Just pinned your gorgeous pink cupcakes for Pink Ribbon Month! 🙂
Oh. My. God. NAGI! I’m making these this weekend. They just look divine. We usually have rice paper around in the US grocery stores, too, I’ve just never made anything but summer rolls with them. Now I kind of feel like I’ve been missing out! You need a user-submitted photos section! lol.
I would LOVE to add a user submitted photo section!!! I really really want to!! 🙂
I, too, just discovered your blog. I never comment on these things but I have to say that I love your blog. I love the simple recipes, detailed instructions and photos. So excited to try a lot of them.
Hi Marion, thank you so much for your wonderful message! I’m so glad you like the look of my recipes. 🙂 I promise that 99.9% of what I share is easy because that’s how cook, always have! N x
OMG… i have been subscribed for a while. i have downloaded some of your Ecookbooks. i get your emails and i do try them everynow and then. but… this fish recipe was unbelievable. to be honest im one of those cooks who has to tamper/add to recipes… which i did with this.. i added a smidgin (a technical cooking term i know) of grated ginger, a small drizzle of lime infused macadamia nut oil, and a sprinkle of dukkah to each parcel. i loved them. my kids loved them. keep up the great work
Thank you Michael!! I love that you tamper with my recipes 🙂 That’s what cooking is all about! I very rarely strictly follow a recipe. I always like to add “my flair” to them (technical term 😉 ). Like you, a smidgen of this, dash of that….I can’t resist. I adore your touches. And Dukkah? Brilliant. Turn these into Middle Eastern, add crunch….I love that touch!!
just discovered your blog, and i could NOT stop reading!!! i love your recipes and photos! can’t wait to try a TON of them!!
Awww, thank you Bianca! You’re so sweet! N x
My God, you are soo funny, and lucky DOZER. I have no doubt that you and I would be best friends if I was ever lucky enough to get to Australia, which is my biggest dream, but at 72, I doubt I will ever make it there. Besides your recipes being fantastic, so is you sense of humour. Many wonderful wishes to you and your family, forever.
Mary
Never say never! You absolutely never know 🙂 Sydney is wonderfully relaxing, I can see you here relaxing on our beautiful beaches!!! You have the power to make your dreams come true.
Thank you so much for your wonderful message, I’m glad you find me funny! Dozer…he is such a cheeky bugger. Seriously – like a shark attack, he POUNCED the instant it landed on the ground!!! N x
Lady, you are a genius!! This is something even fussy Miss7 would love! And I have a packet of rice paper wrappers in the pantry that I keep meaning to throw out (my kids don’t like fresh rice paper rolls. Fools) but now I will absolutely use them to make this.
Ba ha ha!! fussy Miss7. Harsh! She just has specific tastes. Not fussy!!! 😉
I was happily relaxing o/s until I read this recipe. I want to be in my kitchen cooking these fabulous parcels. Guess what the grandchildren will be getting for dinner on their next visit!
Ba ha ha!!! I love hearing that you’re inspired!! Thank you! <3