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
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Units: US | Metric
- 1Wash fish, pat dry on absorbent paper and cut into 12 pieces.
- 2Place chillies, sesame oil, coriander, basil and cumin seeds in a spice grinder or mortar and pestle, and grind until they form a rough paste.
- 3Spread paste over fish.
- 4Brush rice papers with warm water and set aside for 4 minutes or until they are soft.
- 5Place a piece of fish on each round, fold in sides and roll to enclose.
- 6Heat a little oil in a frypan over medium heat.
- 7Cook fish parcels for 2-3 minutes on each side, or until rice paper is golden and crispy, and fish is tender.
- 8Drain on absorbent paper.
- 9Sprinkle fish with sesame seeds, and serve with steamed asian greens drizzled with oyster sauce and steamed jasmine rice.
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Nutritional Facts for Rice Paper Wrapped Fish
Serving Size: 1 (228 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 251.5
- Calories from Fat 47
- Total Fat 5.3 g
- Saturated Fat 0.8 g
- Cholesterol 110.0 mg
- Sodium 158.9 mg
- Total Carbohydrate 2.4 g
- Dietary Fiber 0.4 g
- Sugars 1.1 g
- Protein 46.2 g
The following items or measurements are not included: