Crispy Chinese Rice Paper Wrapped Fish (5 Ingredients)
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.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
- 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
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!
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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).
7. Nutrition assuming 4 servings.
Serving: 252g | Calories: 512kcal | Carbohydrates: 69.5g | Protein: 35g | Fat: 9.7g | Saturated Fat: 1.7g | Cholesterol: 72mg | Sodium: 878mg | Potassium: 99mg | Fiber: 2.2g | Calcium: 80mg | Iron: 5.2mg