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.
Foto: RecipeTin Eats — Nagi | RecipeTin EatsBahan-bahan
- 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
Langkah-langkah
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!
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