Crackling Rice Paper Wrapped Fish Recipes

CRACKLING RICE PAPER-WRAPPED FISH

Crackling Rice Paper-Wrapped Fish image

A special presentation and taste. The wrapping is the dried rice papers from Vietnamese/Thai foodstores.

Provided by Wendys Kitchen

Categories Vietnamese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

450 g white fish fillets, skiined and boned (blue-eye cod or snapper)
1 teaspoon salt
1/2 teaspoon ground pepper
2 teaspoons Madras curry powder
4 large dried rice paper, rounds (Banh Trang)
8 coriander leaves
3 tablespoons chives, chopped
2 tablespoons peanut oil

Steps:

Divide fish into 4 equal portions.
Combine salt, pepper, and curry powder.
Sprinkle over fish.
Fill bowl with warm water. Dipping rice paper rounds until just soft.
Place 2 pieces coriander in centre of paper, top with fish, sprinkle over chives.
Fold the edge of rice paper closest to you over the fish. Fold in the sides and lastly tuck the furthest side over.
Heat oil in frying pan.
Fry wrap seam side down for 3- 5 minutes, then turn and fry for a further 3 - 5 minutes until golden brown.
Repeat for all and serve.

RICE PAPER WRAPPED FISH

Rice Paper Wrapped Fish image

A dish that takes no time to whip up, but good for a normal meal or finger food for a party you are organizing. Double the recipe...it's worth it! From Donna Hay's Dining cookbook

Provided by KitchenManiac

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

800 g firm fish fillets
2 green chilies, chopped
1 tablespoon sesame oil
4 tablespoons chopped coriander
2 tablespoons chopped basil
1 teaspoon cumin seed
12 large rice paper, rounds
oil (for frying)
black sesame seed (optional)

Steps:

Wash fish, pat dry on absorbent paper and cut into 12 pieces.
Place chillies, sesame oil, coriander, basil and cumin seeds in a spice grinder or mortar and pestle, and grind until they form a rough paste.
Spread paste over fish.
Brush rice papers with warm water and set aside for 4 minutes or until they are soft.
Place a piece of fish on each round, fold in sides and roll to enclose.
Heat a little oil in a frypan over medium heat.
Cook fish parcels for 2-3 minutes on each side, or until rice paper is golden and crispy, and fish is tender.
Drain on absorbent paper.
Sprinkle fish with sesame seeds, and serve with steamed asian greens drizzled with oyster sauce and steamed jasmine rice.

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