Fish Wrapped In Rice Paper Recipes

CRACKLING RICE PAPER-WRAPPED FISH

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

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.

FISH WRAPPED IN RICE PAPER

Steps:

• Sauce: In a mini-processor, process the ginger, chipotle, garlic and soy sauce into a paste. In a nonreactive saucepan, boil the orange and carrot juices over high heat until reduced to 3/4 cup, about 20 minutes. Stir in the cornstarch and simmer until thickened. Stir in 1 teaspoon of the ginger paste and keep warm. Fish & Spinach: Cut the fish into 4 equal pieces. Remove any bones. Season the fish lightly with salt, brush the top with 1 teaspoon of the ginger paste and top with the cilantro. Set aside in the refrigerator. Brush the rice paper wrappers on both sides with the egg white; let stand until pliable, about 2 minutes. Preheat oven to 375 degrees. In batches, toss the spinach in a large hot skillet until barely wilted, transferring each batch to a colander. Let drain (or lightly spin in a salad spinner). Coarsely chop the spinach and add salt to taste. Sweat the garlic in a small amount of water in a saucepan. When cooked, add the spinach, tossing to distribute the garlic. Add water if necessary to keep the spinach moist. Cover and keep warm. Set the fish, ginger paste down, on the rice wrappers and fold the sides like an envelope to enclose the fish. Coat a smooth-bottomed nonstick oven proof skillet with nonstick spray and heat. Add the fish packets, seam sides down, and cook over moderate heat until golden and crisp, about 3 minutes. Spray the packets, turn and cook until golden, about 3 minutes. Turn the packets again seam side down and bake in the oven for 3 to 5 minutes, or until the fish is firm when pressed. Presentation: Pour orange sauce on 4 plates. Arrange a bed of spinach on one side of the plate, and top with a fish packet. Spoon the rice on the other side, being careful not to cover all the sauce. Garnish with cilantro.

PARCHMENT WRAPPED FISH

Steps:

• Preheat an oven to 475 degrees F.
• Cut cooking parchment paper into 6 rectangles measuring 10 by 20 inches each.
• Using a pastry brush, lightly brush one side of each sheet with the butter or oil, or coat with non-stick spray.
• Then fold each rectangle in half to form a square with the greased sides facing each other.
• Set aside.
• If using fresh corn, cut the kernels from the cobs and measure out 1 cup.
• Add the corn (or 1 cup cooked frozen or canned corn) to a large bowl along with the carrots, onions, sweet peppers, fresh chiles and cilantro.
• Open the greased parchment paper and sprinkle half the vegetable mixture, dividing evenly, over one half of each of the parchment rectangles.
• Leave at least a 2 inch border between the vegetable and the edges of the paper.
• Rinse the fish under cold running water and dry with paper towels.
• Place a piece of fish on top of the vegetables on each of the 6 pieces of parchment.
• In a small bowl, mix together the tequila and the lime juice.
• Spoon 2 tablespoons of the tequila mixture over each piece of fish.
• Drizzle each piece of fish with about 1 1/2 tsp.
• of the melted butter and season with salt and the ground ancho or other chile powder.
• Place a slice of lime on each pice of fish, and scatter the remaining vegetables evenly over each of the 6 pieces.
• Refold the parchment paper in half over the fish and vegetable mixture and seal the packets securely by making a series of tight, overlapping folds (about 1 inch folded over) along the edges of each side to form a square.
• Place the packets on a baking sheet and bake until the packets puff up, about 10 minuts.
• Transfer the packets to warm plates, garnish with cilatro leaves, and serve immediately, allowing each to open his or her own packet.
• It is a good idea to have the entire remainder of the meal ready so the packets can go directly from the oven to the table and the meal can begin.
• Be awre that with this cooking method you are unable to test the fisih to see if it is donw.
• You have to rely on judging the cooking time based on minutes per inch of thickness.
• Note that soft-fleshed fish does not work well with this recipe because it cooks too soon.