Crispy Chinese Rice Paper Wrapped Fish (5 Ingredients)

Method8 steps · about 30 min

1. 1

   Step 1: Cut all the fish into pieces about 5 cm long and 3 cm wide, making about 16 pieces. Stack thinner pieces if necessary so each portion is about 1 cm thick. If using frozen fish, thaw it safely in the refrigerator first.

   Uses 600 g firm white fish fillets

2. 2

   Step 2: Mix the five-spice powder, salt (¾–1 tsp) and black pepper in a small bowl.

   Uses 2 tsp Chinese five-spice powder · ¾–1 tsp salt · Black pepper, to taste

3. 3

   Step 3: Sprinkle the seasoning evenly over all the fish portions.

   Uses All the prepared fish portions · All the mixed seasoning

4. 4

   Step 4: Fill a large bowl with warm tap water. Working one round at a time, dip a rice-paper round (15–18) for about 3 seconds and lay it on a clean work surface; it should still feel slightly firm and will soften as you work. If the bowl is too small, dip each half for about 3 seconds. Repeat this softening step as you wrap each fish portion in the next step.

   Uses 15–18 rice-paper rounds · Warm tap water, enough to dip the rice paper

5. 5

   Step 5: Place one seasoned fish portion near the bottom of a softened rice-paper round and top with two coriander leaves (¼ cup). Fold in the sides and roll up to enclose the fish. Repeat the dipping and wrapping for all the fish portions, using the measured coriander leaves. Keep unneeded rice-paper rounds aside.

   Uses All the seasoned fish portions · Softened rice-paper rounds as needed for each parcel · ¼ cup coriander leaves

   
6. 6

   Step 6: Heat some of the measured oil (2–3 tbsp) in a skillet over medium-high heat. Fry the parcels in batches without crowding, adding remaining measured oil as needed. Cook the first side for about 2 minutes until dark golden and crisp, then turn and cook the other side until crisp and the fish is opaque and flakes easily, reaching 63°C / 145°F in the centre. Continue cooking as needed; browning the wrapper alone does not confirm the fish is cooked.

   Brown first side · 2 minUses All wrapped raw fish parcels, cooked in batches · 2–3 tbsp cooking oil, divided between batches

7. 7

   Step 7: Lift the cooked parcels onto a plate lined with paper towel, leaving unused oil behind.

   Uses All cooked parcels lifted from the skillet

   
8. 8

   Step 8: Serve immediately while hot and crisp, dividing the parcels between four servings.

   Uses All the drained cooked parcels