Fish Wrapped In Rice Paper Recipes

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RICE PAPER WRAPS



Rice paper wraps image

Make these rice paper wraps for an easy snack or appetizer. Kids will love them and they're wholesome, too, filled with plenty of protein and veg

Provided by Lulu Grimes

Categories     Dinner, Lunch, Side dish, Snack, Starter

Time 23m

Number Of Ingredients 9

50g rice vermicelli noodles
1 carrot , peeled
1 avocado , peeled and destoned
¼ cucumber
8 rice paper wraps
8 king prawns , peeled and cooked
8 mint leaves
½ cooked chicken breast, shredded
sweet chilli sauce , to serve

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.

Nutrition Facts : Calories 125 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium

CRACKLING RICE PAPER-WRAPPED FISH



Crackling Rice Paper-Wrapped Fish image

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

450 g white fish fillets, skiined and boned (blue-eye cod or snapper)
1 teaspoon salt
1/2 teaspoon ground pepper
2 teaspoons Madras curry powder
4 large dried rice paper, rounds (Banh Trang)
8 coriander leaves
3 tablespoons chives, chopped
2 tablespoons peanut oil

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



Rice Paper Wrapped Fish image

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

800 g firm fish fillets
2 green chilies, chopped
1 tablespoon sesame oil
4 tablespoons chopped coriander
2 tablespoons chopped basil
1 teaspoon cumin seed
12 large rice paper, rounds
oil (for frying)
black sesame seed (optional)

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.

COD WRAPPED IN RICE PAPER WITH SHIITAKE AND OYSTER MUSHROOM SAUCE AND CILANTRO MASHED POTATOES



Cod Wrapped in Rice Paper with Shiitake and Oyster Mushroom Sauce and Cilantro Mashed Potatoes image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 22

4 (8-ounce) captain's cut cod loins
Salt and pepper
6 tablespoons canola oil, divided
1 tablespoon minced garlic
2 tablespoons minced ginger
1/4 cup chopped cilantro leaves
1/4 cup thinly sliced green onion
4 sheets rice paper
Cilantro Mashed Potatoes, recipe follows
Mushroom Sauce, recipe follows
8 large Yukon gold potatoes, peeled
1/4 cup butter, heated
1/4 cup heavy cream, heated
2 cups finely chopped cilantro leaves
1 cup thinly sliced shiitake mushrooms
1 cup thinly sliced oyster mushrooms
6 tablespoons butter, divided
1 teaspoon minced garlic
1 teaspoon minced ginger
1/2 cup dry white wine
4 tablespoons rice wine vinegar
Salt and pepper

Steps:

  • Season both sides of fish with salt and pepper and set aside.
  • Heat 3 tablespoons oil in a saute pan and saute the garlic and ginger until fragrant; then add cilantro and green onion and cook for an additional 2 minutes. Remove from heat.
  • Carefully moisten 1 piece of rice paper in warm water for about 30 seconds, and then spread out on a cutting board and lightly pat dry. Place cod in the middle of paper and spread 1 tablespoon of the green onion mixture on top of the cod. Fold ends of rice paper around cod. Repeat with all 4 pieces and set cod bundles aside in refrigerator.
  • Preheat the oven to 400 degrees F.
  • When ready to serve, heat 3 tablespoons oil in a large ovenproof skillet. Add cod parcels and sear on both sides. Place skillet in oven for about 8 minutes, or until cod is fully cooked through.
  • Divide mashed potatoes onto 4 plates, top with cod parcels, and spoon sauce onto plate. Garnish with cilantro and lemon wedge, if desired.
  • Gently boil potatoes in a large pot of salted water until tender, about 20 to 25 minutes. Drain and place potatoes in a large bowl. Add butter and cream and mash with a potato masher. Fold in the cilantro. Serve immediately or keep warm until ready to serve.
  • Saute the mushrooms in 2 to 3 tablespoons of butter in a medium skillet over high heat for 2 minutes. Reduce heat to medium, add garlic and ginger and saute until aromatic, about 1 minute. Deglaze the pan with white wine and rice wine vinegar and cook until reduced by half. Add the remaining butter, 1 tablespoon at a time, and stir to incorporate. Season with salt and pepper, to taste.

PAPER-WRAPPED FISH



PAPER-WRAPPED FISH image

Categories     Fish     Ginger     Low Fat

Yield serves 6 as part of a larger Chinese meal

Number Of Ingredients 10

1/2 lb. firm-fleshed white fish (such as tilapia or Alaskan pollock), thinly sliced
4 scallions, julienned
2 T. ginger, julienned
2 dozen cilantro leaves, trimmed
For sauce:
2 T. soy sauce
1 T. ginger-infused rice wine
pinch sugar
pinch salt
1 t. cornstarch

Steps:

  • Prepare all ingredients for assembly, starting with ginger. Put julienned ginger in a bowl with rice wine. Preheat oven to 350° F. Cut 6-inch squares of parchment (12). Divide fish slices equally among the squares, slightly towards a lower quadrant of the parchment square. Divide scallion strips evenly, lay on top of fish. Remove ginger from rice wine, divide and place on top of fish. Add sauce ingredients to rice wine, stir. Drizzle sauce over fish, taking care not to over-sauce. Place two cilantro leaves on top of each square. To close squares, fold near corner (the one closest to the fish) to cover fish, but not completely to the opposite corner. Now fold over the two side corners. The packet should look like an opened envelope. Take the top corner, fold down. There should be a flap that extends over the package. Tuck this flap into the fold made by the three other corners. You should have an enclosed rectangular package. Repeat for all twelve packages. Place in an ovenproof rectangular pyrex pan or on a cookie sheet. Put in heated oven and bake for about 5 minutes. Let guests unwrap the packages.

TUNA RICE-PAPER WRAPS



Tuna Rice-Paper Wraps image

An Asian-flavored tuna mix tucked into rice paper wrappers takes roll-ups to a whole new level of fun! From Prevention® Healthy Cooking.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 10m

Yield 4

Number Of Ingredients 12

1 can (12 oz) water-packed light tuna, drained
2 tablespoons reduced-fat mayonnaise
1 tablespoon chopped green onion
1 tablespoon chopped celery
1 tablespoon finely shredded carrot
1 tablespoon chopped fresh cilantro or Thai basil
1/2 teaspoon toasted sesame oil
1/8 teaspoon salt
1/8 teaspoon pepper
Hot-pepper sauce, if desired
4 six-inch rice-paper wrappers
Cilantro or Thai basil leaves, if desired

Steps:

  • In medium bowl, combine tuna, mayonnaise, scallion, celery, carrot, cilantro or basil, oil, salt, pepper, and a few drops of hot-pepper sauce. Stir to mix well.
  • Prepare rice-paper wrappers according to package directions. Lay papers on a moistened tray or work surface. Spoon one-fourth of tuna mixture on one side of each wrapper. Roll into packets, folding sides in first and rolling from bottom into a tube. Garnish with cilantro or basil leaves and serve immediately.

Nutrition Facts : Calories 150, Carbohydrate 10 g, Cholesterol 25 mg, Fat 1/2, Fiber 0 g, Protein 19 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 0 g, TransFat 0 g

FISH WRAPPED IN RICE PAPER



FISH WRAPPED IN RICE PAPER image

Categories     Fish     Sauté     Low Fat

Yield 4

Number Of Ingredients 16

1/3 cup crystallized ginger
1 chipotle chile canned in adobo, seeded and minced
1 garlic clove, minced
1 tablespoon soy sauce
1 cup fresh orange juice
1 cup fresh carrot juice
1/2 teaspoon cornstarch, dissolved in 1 tablespoon water
4 9-inch rice paper wrappers, or egg roll wrappers made from rice
1 large egg white, beaten with 2 tablespoons warm water
24 ounces sea bass, or other white flesh fish, such as striped bass, about 3/4" thick,
salt
2 tablespoons fresh cilantro leaves
nonstick cooking spray
2 10-ounce packages fresh spinach, thoroughly cleaned, lightly dried
2 garlic clove, minced
nonstick cooking spray

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.

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