Best 3 Crackling Rice Paper Wrapped Fish Recipes
Get ready to tantalize your taste buds with a culinary delight that combines crispy, flavorful crackling rice paper with the delicate, flaky flesh of fish. In this article, we'll take you on a culinary journey to discover the best recipe for "Crackling Rice Paper Wrapped Fish". Whether you're a seasoned cook or just starting out, we'll guide you through the steps to create this stunning dish that will impress your family and friends. From selecting the perfect fish and rice paper to mastering the art of wrapping and frying, we'll provide you with all the essential tips and techniques to achieve that perfect combination of textures and flavors. So, let's embark on this delicious adventure and uncover the secrets of creating the most delectable Crackling Rice Paper Wrapped Fish.
Here are our top 3 tried and tested recipes!
CRACKLING RICE PAPER-WRAPPED FISH
A special presentation and taste. The wrapping is the dried rice papers from Vietnamese/Thai foodstores.
Provided by Wendys Kitchen
Categories Vietnamese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
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.
FISH WRAPPED IN RICE PAPER
Steps:
- Sauce: In a mini-processor, process the ginger, chipotle, garlic and soy sauce into a paste. In a nonreactive saucepan, boil the orange and carrot juices over high heat until reduced to 3/4 cup, about 20 minutes. Stir in the cornstarch and simmer until thickened. Stir in 1 teaspoon of the ginger paste and keep warm. Fish & Spinach: Cut the fish into 4 equal pieces. Remove any bones. Season the fish lightly with salt, brush the top with 1 teaspoon of the ginger paste and top with the cilantro. Set aside in the refrigerator. Brush the rice paper wrappers on both sides with the egg white; let stand until pliable, about 2 minutes. Preheat oven to 375 degrees. In batches, toss the spinach in a large hot skillet until barely wilted, transferring each batch to a colander. Let drain (or lightly spin in a salad spinner). Coarsely chop the spinach and add salt to taste. Sweat the garlic in a small amount of water in a saucepan. When cooked, add the spinach, tossing to distribute the garlic. Add water if necessary to keep the spinach moist. Cover and keep warm. Set the fish, ginger paste down, on the rice wrappers and fold the sides like an envelope to enclose the fish. Coat a smooth-bottomed nonstick oven proof skillet with nonstick spray and heat. Add the fish packets, seam sides down, and cook over moderate heat until golden and crisp, about 3 minutes. Spray the packets, turn and cook until golden, about 3 minutes. Turn the packets again seam side down and bake in the oven for 3 to 5 minutes, or until the fish is firm when pressed. Presentation: Pour orange sauce on 4 plates. Arrange a bed of spinach on one side of the plate, and top with a fish packet. Spoon the rice on the other side, being careful not to cover all the sauce. Garnish with cilantro.
RICE PAPER WRAPPED FISH
A dish that takes no time to whip up, but good for a normal meal or finger food for a party you are organizing. Double the recipe...it's worth it! From Donna Hay's Dining cookbook
Provided by KitchenManiac
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Tips:
- Choose the right type of fish: Firm-fleshed fish like cod, tilapia, or salmon work best for this recipe.
- Use fresh ingredients: The fresher the fish and vegetables, the better your dish will taste.
- Don't overcook the fish: Fish cooks quickly, so be careful not to overcook it. Otherwise, it will become dry and tough.
- Use a variety of vegetables: Feel free to use your favorite vegetables in this recipe. Some good options include carrots, celery, bell peppers, and onions.
- Season the fish and vegetables well: Don't be afraid to use bold flavors in this dish. A good combination of spices and herbs to try is garlic, ginger, soy sauce, and sesame oil.
- Use high-quality rice paper: Rice paper comes in different qualities. Make sure to use high-quality rice paper that is pliable and easy to work with.
- Be careful when frying the rice paper: Rice paper can burn easily, so be careful not to overheat the oil.
Conclusion:
Crackling rice paper-wrapped fish is a delicious and healthy dish that is perfect for a quick and easy meal. With its crispy rice paper exterior and tender, flavorful fish interior, this dish is sure to please everyone at the table. So next time you're looking for a new and exciting way to cook fish, give this recipe a try. You won't be disappointed!
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