Ricepaperwrappedfish 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.

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

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.