Crispy Chinese Rice Paper Wrapped Fish Recipe

Introduction

This Crispy Chinese Rice Paper Wrapped Fish recipe is a delightful way to enjoy tender white fish with a flavorful five-spice twist. With just five simple ingredients, it’s easy to prepare and perfect for a quick, impressive meal. The crispy rice paper adds a wonderful texture that complements the aromatic filling.

Ingredients

• 1.1 lb (600 g) firm white fish fillets
• 2 tsp Chinese Five Spice Powder
• 3/4 – 1 tsp salt
• Black pepper, to taste
• 1/4 cup coriander (cilantro) leaves
• 15 to 18 rice paper rounds (22 cm / 9″ diameter)
• 2 to 3 tbsp cooking oil

Instructions

1. Step 1: Cut the fish into pieces about 2 inches (5 cm) long and 1 inch (3 cm) wide, yielding roughly 16 pieces.
2. Step 2: Combine the Chinese Five Spice Powder, salt, and black pepper in a small bowl, then sprinkle this spice mix evenly over the fish pieces.
3. Step 3: Fill a large bowl with hot tap water. Dip each rice paper round into the water for about 3 seconds until soft, then lay it flat on your work surface.
4. Step 4: Place one piece of fish at the bottom edge of the rice paper, top with two coriander leaves, then carefully roll the rice paper to enclose the fish completely. Repeat this with all pieces of fish.
5. Step 5: Heat 2 to 3 tablespoons of cooking oil in a skillet over medium-high heat. Fry the wrapped fish pieces for about 2 minutes on each side until they turn dark golden brown and crispy. Do this in batches if necessary.
6. Step 6: Transfer the cooked fish to a paper-lined plate to drain any excess oil.
7. Step 7: Serve immediately while hot and crispy for the best texture and flavor.

Tips & Variations

• Use fresh coriander leaves for the best flavor and a bright herbal note.
• If you prefer a milder spice, reduce the Chinese Five Spice Powder slightly.
• To add a touch of heat, sprinkle a little chili powder into the spice mix.
• Serve with a simple dipping sauce made from soy sauce, rice vinegar, and a touch of sesame oil.

Storage

These rice paper wrapped fish are best enjoyed immediately to maintain their crispiness. If needed, store leftovers in an airtight container in the refrigerator for up to one day. Reheat gently in a skillet over medium heat to help restore some crispness, but note they won’t be as crunchy as fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for this recipe?

Yes, firm white fish like cod, haddock, or tilapia work well because they hold their shape when cooked and pair nicely with the crispy rice paper.

How do I prevent the rice paper from sticking together when rolling?

Make sure to lightly wet each rice paper just before use and roll them tightly but gently around the fish to avoid tears. Using a clean, flat surface helps create smooth rolls without sticking.

Crispy Chinese Rice Paper Wrapped Fish Recipe

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4.6 from 76 reviews

Crispy Chinese Rice Paper Wrapped Fish is a simple yet flavorful dish featuring firm white fish seasoned with Chinese Five Spice, wrapped in delicate rice paper rounds, and pan-fried to golden crisp perfection. With only five key ingredients, it’s a quick and elegant appetizer or light meal offering a delightful combination of textures and aromatic spices.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: Serves 4
• Category: Appetizer
• Method: Frying
• Cuisine: Chinese

Ingredients

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Fish and Seasoning

• 1.1 lb / 600 g firm white fish fillets (e.g., cod, haddock, or tilapia)
• 2 tsp Chinese Five Spice Powder
• 3/4 – 1 tsp salt
• Black pepper, to taste

Wrapping and Garnish

• 15 to 18 rice paper rounds (22cm / 9″ diameter)
• 1/4 cup coriander/cilantro leaves

Cooking

• 2 to 3 tbsp cooking oil (vegetable or peanut oil recommended)

Instructions

1. Prepare the Fish: Cut the firm white fish fillets into pieces approximately 2 inches (5 cm) long and 1 inch (3 cm) wide, yielding about 16 pieces. This size helps ensure even cooking and easy wrapping.
2. Make the Spice Mix: In a small bowl, combine 2 teaspoons Chinese Five Spice Powder with 3/4 to 1 teaspoon salt and black pepper to taste, creating a fragrant and well-balanced seasoning blend.
3. Season the Fish: Sprinkle the prepared spice mix evenly over the fish pieces, coating them thoroughly with the aromatic flavors.
4. Soften the Rice Paper: Fill a large bowl with hot tap water. Briefly dunk one rice paper round into the water for about 3 seconds until soft and pliable, then transfer it onto a clean work surface, ready for wrapping.
5. Wrap the Fish: Place a seasoned piece of fish near the bottom edge of the softened rice paper. Top with two fresh coriander leaves. Carefully roll the rice paper from the bottom up, enclosing the fish and herbs fully. Repeat this process with all remaining fish and rice papers.
6. Heat the Oil: In a skillet, heat 2 to 3 tablespoons of cooking oil over medium-high heat until shimmering but not smoking, ideal for crisp frying.
7. Cook the Wrapped Fish: Add the wrapped fish pieces to the hot oil, ensuring not to overcrowd the pan (cook in batches if needed). Fry each side for approximately 2 minutes or until they turn dark golden brown and crispy, then flip to cook the other side similarly.
8. Drain Excess Oil: Once cooked, transfer the crispy fish wraps to a paper towel-lined plate to absorb any excess oil and maintain crispiness.
9. Serve: Serve immediately while hot and crispy for the best texture and flavor experience.

Notes

• Note 1: Use firm white fish fillets such as cod, haddock, or tilapia for best results as they hold shape well when cooked.
• Note 2: Chinese Five Spice Powder is a blend of star anise, cinnamon, cloves, fennel seeds, and Sichuan peppercorns that infuses the fish with authentic flavor.
• Note 3: The rice paper rounds used should be approximately 22cm / 9 inches in diameter, commonly found in Asian grocery stores.
• Note 4: Cutting the fish into uniform pieces ensures even cooking and easier wrapping.
• Note 5: Dipping rice paper briefly in hot water softens it without making it too sticky or prone to tearing.
• For a healthier option, use less oil and consider pan-frying over medium heat.
• Serve with a dipping sauce like soy sauce, sweet chili sauce, or hoisin for added flavor.

Keywords: Chinese fish appetizer, crispy fish wraps, rice paper fish, five spice fish recipe, easy Chinese cooking