Rice Paper Wrapped Fish
Fish, rice paper and green chilies come together in this Malaysian dish, fragrant with cumin and steamed.
25 min · Serves 4 · Easy
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 10 min · 25 min total
- easy
- 1
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.
- 2
Spread paste over fish. Brush rice papers with warm water and set aside for 4 minutes or until they are soft.
- 3
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.
- 4
Cook fish parcels for 2-3 minutes on each side, or until rice paper is golden and crispy, and fish is tender.
- 5
Drain on absorbent paper. Sprinkle fish with sesame seeds, and serve with steamed asian greens drizzled with oyster sauce and steamed jasmine rice.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
