Description
This Crispy Chinese Rice Paper Wrapped Fish recipe features tender white fish fillets seasoned with Chinese Five Spice, wrapped in delicate rice paper and pan-fried until golden and crispy. A simple 5-ingredient dish perfect for a quick, flavorful appetizer or light meal with fresh coriander leaves adding a hint of brightness.
Ingredients
Scale
Fish and Seasoning
- 1.1 lb / 600 g firm white fish fillets (e.g., cod, haddock, or snapper)
- 2 tsp Chinese Five Spice Powder
- 3/4 – 1 tsp salt
- Black pepper, to taste
- 1/4 cup fresh coriander (cilantro) leaves
Wrapping and Cooking
- 15 to 18 rice paper rounds (22cm / 9″ diameter)
- 2 to 3 tbsp cooking oil (vegetable or peanut oil recommended)
Instructions
- Prepare the Fish: Cut the firm white fish fillets into pieces approximately 2 inches (5cm) long and 1 inch (3cm) wide, aiming for about 16 pieces total to ensure even cooking and easy wrapping.
- Mix Seasonings: In a small bowl, combine the Chinese Five Spice Powder, salt, and freshly ground black pepper to create a balanced spice blend that will infuse the fish with fragrant, warm flavors.
- Season the Fish: Lightly sprinkle the spice mixture over the cut fish pieces, making sure each piece is evenly coated for consistent taste in every bite.
- Soften the Rice Paper: Fill a large bowl with hot tap water. Quickly dunk one rice paper round into the water for about 3 seconds, just enough to soften it without making it too fragile. Lay the softened wrapper flat on your work surface immediately to prepare for wrapping.
- Wrap the Fish: Place a single piece of seasoned fish at the bottom edge of the rice paper. Layer two fresh coriander leaves on top of the fish. Carefully roll the rice paper over the fish and cilantro, folding in the sides if needed, to enclose the filling completely. Repeat this process for all fish pieces.
- Heat the Oil: In a skillet or frying pan, heat 2 to 3 tablespoons of cooking oil over medium-high heat until shimmering but not smoking, to ensure a crispy fry without burning.
- Cook the Wrapped Fish: Place the rice paper wrapped fish pieces carefully into the hot oil. Fry for about 2 minutes on one side until dark golden brown and crispy, then gently flip and cook the other side until equally crispy, usually another 2 minutes. Work in batches if necessary to avoid overcrowding the pan.
- Drain Excess Oil: Transfer the cooked, crispy fish onto a plate lined with paper towels to absorb any excess oil, keeping them crisp and light.
- Serve: Serve immediately while the fish is hot and crispy, perfect as an appetizer or a delightful main dish paired with dipping sauce or fresh salad.
Notes
- Choose a firm white fish like cod, haddock, or snapper for the best texture and flavor.
- Adjust the salt and spice level according to your taste preference.
- Do not soak the rice paper too long in water to prevent tearing during wrapping.
- Cooking oil with a high smoke point, such as vegetable, peanut, or canola oil, is preferred for frying.
- Work in batches while frying to maintain oil temperature and crispiness.
- Serve immediately for best texture as rice paper can lose crispiness if left to sit.
