Prep 10 mins
Cook 30 mins
A special presentation and taste. The wrapping is the dried rice papers from Vietnamese/Thai foodstores.
- 450 g white fish fillets, skiined and boned (blue-eye cod or snapper)
- 1 teaspoon salt
- 1⁄2 teaspoon ground pepper
- 2 teaspoons Madras curry powder
- 4 large dried rice paper, rounds (Banh Trang)
- 8 coriander leaves
- 3 tablespoons chives, chopped
- 2 tablespoons peanut oil
- 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.
Really good! I didn't have any fresh coriander leaves so used a mixture of other fresh herbs. It's the first time I've fried rice paper but it came out wonderfully crispy and light. I served with home-made coleslaw but would also be great with dipping sauces because it has a firm texture so would be easy to pick up and dip.