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:
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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.
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You get extra flavour oomph by cooking the fish in its own juices and it keeps it extra juicy.
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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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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.
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.
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
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
Don’t you just love food in pocket form?! Anytime food comes in it’s own little package, I think it makes it more special – like opening a gift! Big flavors, minimal prep – you’ve definitely got that nailed! And I never thought to crisp up rice paper rounds in the pan (this is my duh moment). I’m going to have play around with that idea!
Ba ha ha! That’s a good description – food that comes in its own little package!!! N x (PS Someone suggested wrapping other seafood like this 🙂 I must try it! or YOU try it!! 😉 ) N x
oh I have never had fish like this before, but I love the delicious crispy shell the rice paper makes! Cant wait to give it a try here! Pinned.
Ooh, I hope you do!!!
YUM !! Just finished my first try at this recipe. So easy to make ! I sprinkled a little garlic powder (forgot the cilantro, grr) just sprinkled it on after. I was thinking what I could dip them in and remembered I had some Thai Hot Dipping Sauce that I make and can in the fridge, couldn’t get enough of the combo !! What I do for dipping the rice papers is use a dinner plate with a bit of a lip works pretty well for me. I’m going to try this with shrimp and/or scallops, maybe some julienne carrots with the cilantro….it’s pretty much endless, like someone else already said…..Gota go Pin before I forget !
I’m SO GLAD you enjoyed it!!! YAY! I wondered whether this would appeal to people because it’s quite unique 🙂 Thank you for your feedback and I would LOVE to know what you think it you make this using other seafood!
This looks like a really fun dish! I love anything with a crispy crust. This is going to be on the dining table next week! 😉
Thanks hun! It is fun – that’s a good way to describe it!! 🙂
Definitely making these next weekend!!! I love fish and try to have it once a week. J Daddy loves fish but isn’t too keen on cooking it. Big One will eat fish but it has to have a crispy coating of some description, and Small One gobbles up everything with a bit of flavour in them. These little parcels are going to be perfect!
I’ll have to make a small change to your recipe due to my coriander intolerance (I get hives when I eat it – don’t know why?!). I might use Thai basil instead. I’ll let you know how it goes.
And I have to agree with Mila – Basa is awful. Before J Daddy + kids, I used to eat it 3 times a week because it was so cheap and made for an easy meal. Then I found out how they were farmed, and shuddered. Sorry, honey. x
I know I know! I researched it after Mila told me 🙁 I am changing the recipe. Never buying it again. Never ever ever. I feel so stupid, I just never thought about it!
Oh honey, I didn’t mean to make you feel bad! Sorry!
I once thought Basa was a great fillet of fish too – so cheap and so easy to cook, and you know, it’s fish, so it must be good for you. And I remember being so proud of my new diet that I told my family about it, and my sister shouted at me for eating rubbish and poisoning myself. She of course apologised straight away for her tone of voice, and went on to show me some information on the internet about how Basa is farmed, and I haven’t touched Basa since. We love our snapper in this house, and ling fillets are good too.
It’s funny, I just didn’t think about it. I think about most foods I buy – for example, sardines. I LOVE sardines – so cheap and sustainable too 🙂 I just never thought about basa. Live and learn! Never again!! (PS Eastwood is so good for seafood!)
Nagi! I could give you a big hug and kiss !!! We Italians do that whenever . . . we’re like that! Anyway, we are at the seashore and hubby is busy catching fish!! I absolutely love getting new fish recipes I can use for the blog — you will get credit for this. We’ve used rice paper in the past but I never dreamed of using for our fish. Thank you!! This is so exciting. Of, course , I’m like you, I always like to add a little of this and a little of that to it. Can’t wait to make this! I’ll let you know how it goes.