Crispy Chinese Rice Paper Wrapped Fish (5 Ingredients)
Prep
20m
Cook
10m
Total
30m
This crispy Chinese rice paper wrapped fish is a delicious and easy-to-make dish with only 5 ingredients. The firm white fish fillets are seasoned with Chinese Five Spice Powder, salt, and black pepper, then wrapped in rice paper rounds and fried until golden and crispy. Garnish with fresh coriander leaves.
Ingredients
4 servingsSteps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 284kcal 14%
-
Fat 13g 20%
-
Saturated Fat 2g 10%
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Carbohydrates 24g 8%
-
Fiber 1g 4%
-
Sugar 1g 2%
-
Protein 17g 34%
-
Cholesterol 46mg 15%
-
Sodium 410mg 17%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
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.
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.
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