Crispy Chinese Rice Paper Wrapped Fish Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Ingredients
Scale
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
- 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.
- 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.
- Season the Fish: Sprinkle the prepared spice mix evenly over the fish pieces, coating them thoroughly with the aromatic flavors.
- 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.
- 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.
- 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.
- 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.
- Drain Excess Oil: Once cooked, transfer the crispy fish wraps to a paper towel-lined plate to absorb any excess oil and maintain crispiness.
- 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
