Crackling Rice Paper Wrapped Fish Recipes

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.

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 WRAPS WITH VEGETABLES

Steps:

• In a large bowl filled with warm water, soak 1 rice paper wrapper for about 20 seconds or until soft. Lay wrapper out on a tea towel to absorb excess water. Transfer wrapper to a flat surface. About 1/3 from the bottom of the wrapper, create a 3-inch long row by placing some cilantro leaves followed by some red pepper, yellow pepper, snow peas, mushrooms, bean sprouts, buckwheat noodles and a little ginger. Season, to taste, with salt and pepper. Sprinkle the top 1/3 of the rice wrapper with black sesame seeds. Carefully fold the bottom of the rice paper wrapper over the vegetables. Turn in the sides and continue rolling up from the bottom.
• To serve, slice the roll in half on a bias. Serve with Orange-Chili Dipping Sauce.
• In a medium sized bowl, whisk together the sesame oil and rice wine vinegar. Toss the cooked buckwheat noodles in the sesame mixture. Set aside.
• Whisk together all the ingredients in a mixing bowl. Allow the sauce to stand for 30 minutes so that the flavors can infuse. Serve at room temperature.

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.

"CRACKLING" SALMON WITH TRUFFLES

Steps:

• Reserve 8 of the best-looking truffle slices.
• Butterfly each salmon piece horizontally with a sharp knife. Arrange 1 layer of truffle slices on bottom halves and replace tops to cover truffles. Sprinkle with sea salt and pepper.
• Spread a kitchen towel on a work surface and fill a large bowl with warm water. Soak 1 rice-paper round (make sure there are no holes) in warm water until pliable, 1 to 1 1/2 minutes, then transfer to towel. Arrange 1 chive and 1 reserved truffle slice in center of round and top with 1 salmon piece, rounded side down. Fold rice paper over short sides of salmon, then over long sides to enclose salmon, trimming excess with scissors if necessary. (Truffle slice and chive will show through.) Transfer, seam sides down, to a tray and keep covered with plastic wrap. Wrap and cover remaining salmon in same manner.
• Heat 1 1/2 tablespoons olive oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté 4 salmon packages, seam sides up, until golden brown, about 3 minutes. Turn salmon over and reduce heat to moderate. Cook until sides of salmon are firm to the touch, 4 to 6 minutes more, then transfer with a spatula to plates. Cook remaining salmon in same manner.
• Lightly brush with some truffle oil.

RICE PAPER WRAPS

Steps:

• Put the noodles in a pan of water and bring to the boil, simmer for 3 mins, then cool under running water. Drain thoroughly.
• Cut the carrot into matchsticks using a knife or a mandoline. Cut the avocado into strips and the cucumber into thin sticks. Soak 2 of the rice paper wraps in cold water for 1-2 mins until floppy.
• Lift 1 sheet of rice paper out of the water, shake gently, then lay it carefully on a board. Place 2 prawns in the centre, with a mint leaf between them. Add a strip of avocado, pile some noodles on top, then add a layer of carrot and cucumber. Fold the bottom half of the rice paper over, then fold the sides in and tightly roll it up. Repeat using the second wrapper and soak 2 more to make 2 more rolls.
• Make the rest of the rolls up using the remaining 4 wraps and the shredded chicken instead of prawns. Serve the rolls with the sweet chilli sauce for dipping.