Crispy Chinese Rice Paper Wrapped Fish Recipe
This Crispy Chinese Rice Paper Wrapped Fish recipe features tender white fish fillets seasoned with aromatic Chinese Five Spice and wrapped in delicate rice paper rounds, then pan-fried to golden perfection. With just five simple ingredients, it’s a quick and delicious appetizer or light meal, delivering a delightful crunch and a burst of fragrant flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Ingredients
Scale
Main Ingredients
- 1.1 lb / 600 g firm white fish fillets (such as cod or haddock)
- 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 canola oil recommended)
Instructions
- Cut the Fish: Cut the fish into approximately 2-inch (5 cm) long by 1-inch (3 cm) wide pieces, making about 16 pieces total. This size helps ensure even cooking and easy handling when wrapping.
- Prepare Spice Mix: In a small bowl, combine the Chinese Five Spice Powder, salt, and black pepper. This mix will infuse the fish with aromatic flavor.
- Season Fish: Sprinkle the spice mixture evenly over the cut fish pieces, coating all sides for balanced seasoning.
- Soften Rice Paper: Fill a large bowl with hot tap water. Quickly dunk each rice paper round into the water for about 3 seconds until pliable, then transfer it onto a clean work surface. Avoid soaking too long as the paper can become too soft to handle.
- Wrap Fish: Place one piece of seasoned fish at the bottom edge of the softened rice paper. Top it with two coriander leaves for freshness and flavor. Carefully roll the rice paper around the fish, enclosing it securely. Repeat this process for all fish pieces.
- Heat Oil: In a skillet or frying pan, heat 2 to 3 tablespoons of cooking oil over medium-high heat until shimmering but not smoking.
- Fry Wrapped Fish: Add the wrapped fish pieces in batches without overcrowding the pan. Cook for about 2 minutes per side, or until the rice paper is dark golden brown and crispy. Carefully turn to brown the other side evenly.
- Drain and Serve: Using a slotted spatula, transfer the cooked fish to a paper towel-lined plate to drain excess oil. Serve immediately while hot and crispy for the best texture and flavor.
Notes
- Use firm white fish fillets like cod, haddock, or tilapia for best texture.
- Adjust salt amount depending on your taste preference and the saltiness of your spice blend.
- Rice paper is delicate and should be handled gently after softening to avoid tearing.
- Cooking in batches prevents overcrowding and ensures crispiness.
- Serve with a dipping sauce such as sweet chili or soy sauce for added flavor.
Keywords: Chinese five spice fish, crispy rice paper fish, pan-fried fish, Asian appetizer, easy fish recipe, crispy fish rolls
