Description
This recipe features crispy Chinese rice paper wrapped fish made with just five simple ingredients. Firm white fish fillets are seasoned with fragrant Chinese Five Spice Powder, then wrapped in delicate rice paper rounds and pan-fried until golden and crispy. Perfect as an appetizer or light meal, these crispy delights are quick to prepare and bursting with aromatic flavors and texture.
Ingredients
Scale
Main 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 (22cm/9″ diameter)
- 2 to 3 tbsp cooking oil (vegetable or neutral oil)
Instructions
- Prepare the fish: Cut the firm white fish fillets into pieces approximately 2 inches (5 cm) long and 1 inch (3 cm) wide, making about 16 pieces in total.
- Season the fish: In a small bowl, combine 2 teaspoons Chinese Five Spice Powder, 3/4 to 1 teaspoon salt, and black pepper to taste. Sprinkle this spice mixture evenly over the cut fish pieces ensuring they are well coated.
- Soften the rice paper: Fill a large bowl with hot tap water. Quickly dunk a rice paper round into the water for about 3 seconds until it softens, then transfer it immediately onto a clean work surface to prevent sticking.
- Wrap the fish: At the bottom edge of the softened rice paper, place one piece of seasoned fish. Top it with two fresh coriander leaves. Carefully roll the rice paper around the fish, enclosing it tightly to form a neat parcel. Repeat this process until all fish pieces are wrapped.
- Heat the oil: In a skillet or frying pan, heat 2 to 3 tablespoons of cooking oil over medium-high heat until shimmering.
- Fry the wrapped fish: Place the wrapped fish parcels into the hot oil in batches, making sure not to overcrowd the pan. Cook each side for about 2 minutes or until the rice paper turns dark golden brown and crispy. Turn carefully to cook evenly on all sides.
- Drain excess oil: Transfer the cooked crispy fish parcels to a plate lined with paper towels to absorb any excess oil.
- Serve: Serve immediately while hot and crispy for the best texture and flavor.
Notes
- Note 1: Use a firm white fish such as cod, haddock, or tilapia for best results.
- Note 2: Chinese Five Spice Powder blends sweet, savory, and warm spices that add authentic flavor.
- Note 3: Rice paper rounds should be about 22 cm (9 inches) in diameter to easily wrap the fish pieces.
- Note 4: Cutting the fish into uniform pieces ensures even cooking and consistent wrapping size.
- Note 5: Do not soak the rice paper too long; 3 seconds is enough to soften without tearing.
- Use neutral cooking oil with a high smoke point for frying.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Keywords: rice paper fish, Chinese recipe, crispy fried fish, five spice fish, appetizer, easy Asian recipe
