CRACKLING RICE PAPER-WRAPPED FISH
A special presentation and taste. The wrapping is the dried rice papers from Vietnamese/Thai foodstores.
Provided by Wendys Kitchen
Categories Vietnamese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
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
A dish that takes no time to whip up, but good for a normal meal or finger food for a party you are organizing. Double the recipe...it's worth it! From Donna Hay's Dining cookbook
Provided by KitchenManiac
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
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.
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