Ingredients
-
800
-
2
-
1
-
4
-
2
-
1
-
12
-
-
-
-
-
-
-
-
Directions
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, I made some changes here–used 4 4oz filets, I baked them with the seasonings, placed scallions and cilantro on the center of the papers, placed the filet on 61712 then wrapped up and served over Recipe #61712 . Fresh and tasty, next time I would marinade the fish in some lime juice a bit., I tried this recipe twice. The only complaint I have is the rice paper absorbed entirely too much oil. I drained the fish on absorbent paper, but they were still extremely greasy. Otherwise, very good.
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Steps
|
1
Done
|
Wash Fish, Pat Dry on Absorbent Paper and Cut Into 12 Pieces. |
|
2
Done
|
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. |
|
3
Done
|
Spread Paste Over Fish. |
|
4
Done
|
Brush Rice Papers With Warm Water and Set Aside For 4 Minutes or Until They Are Soft. |
|
5
Done
|
Place a Piece of Fish on Each Round, Fold in Sides and Roll to Enclose. |
|
6
Done
|
Heat a Little Oil in a Frypan Over Medium Heat. |
|
7
Done
|
Cook Fish Parcels For 2-3 Minutes on Each Side, or Until Rice Paper Is Golden and Crispy, and Fish Is Tender. |
|
8
Done
|
Drain on Absorbent Paper. |
|
9
Done
|
Sprinkle Fish With Sesame Seeds, and Serve With Steamed Asian Greens Drizzled With Oyster Sauce and Steamed Jasmine Rice. |
