Total Time
Prep 15 mins
Cook 10 mins

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's worth it! From Donna Hay's Dining cookbook

Ingredients Nutrition


  1. Wash fish, pat dry on absorbent paper and cut into 12 pieces.
  2. 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. Spread paste over fish.
  4. Brush rice papers with warm water and set aside for 4 minutes or until they are soft.
  5. Place a piece of fish on each round, fold in sides and roll to enclose.
  6. Heat a little oil in a frypan over medium heat.
  7. Cook fish parcels for 2-3 minutes on each side, or until rice paper is golden and crispy, and fish is tender.
  8. Drain on absorbent paper.
  9. Sprinkle fish with sesame seeds, and serve with steamed asian greens drizzled with oyster sauce and steamed jasmine rice.
Most Helpful

4 5

This was really good, I used the 12-inch sized rice paper but next time I'll use smaller papers. The larger ones made the fish a bit mushy, but still tasty. Thanks KM for a good recipe that I'm going to tweak a bit!

I made some changes here--I 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 Shanghai Noodles . 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.