Crackling Rice Paper Wrapped Fish
Delight your taste buds with the irresistible crunch of Crackling Rice Paper Wrapped Fish—a unique fusion recipe that's as simple as it is impressive. Tender white fish fillets, marinated in a flavorful blend of soy sauce, sesame oil, lime juice, garlic, and ginger, are enveloped in delicate rice paper sheets that crisp up beautifully when pan-fried. The golden, crackling exterior perfectly complements the flaky fish inside, while fresh scallions and optional red chili add a burst of vibrant flavor and heat. Perfect for a quick yet elegant dinner, this dish pairs wonderfully with steamed jasmine rice and a zesty dipping sauce. With its enticing texture, bright flavors, and easy preparation, this recipe is a sensational choice for seafood lovers and fans of Asian-inspired cuisine alike.
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Recipe Information
Ingredients
- 4 fillets White fish fillets (e.g., cod, halibut, or snapper)
- 8 sheets Rice paper sheets (round)
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 1 tablespoon Lime juice (freshly squeezed)
- 2 cloves Garlic (finely minced)
- 1 teaspoon Ginger (grated)
- 2 stalks Scallions (sliced thinly)
- 1 small chili Red chili (thinly sliced, optional)
- 4 tablespoons Vegetable oil (for frying)
- 2 tablespoons Cilantro (for garnish)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Pat the fish fillets dry with paper towels and season both sides with salt and black pepper.
In a small bowl, mix the soy sauce, sesame oil, lime juice, minced garlic, and grated ginger to create a marinade.
Place the fish fillets in a shallow dish and pour the marinade over them. Allow the fish to marinate for 10 minutes, flipping halfway.
Prepare a shallow dish of warm water. Dip one rice paper sheet into the water for about 5 seconds until it softens slightly.
Place the softened rice paper sheet on a clean surface. Lay one fish fillet in the center, along with a few slices of scallions and optional red chili. Wrap the rice paper tightly around the fish like a spring roll, tucking in the sides. Repeat with the remaining fillets and rice paper sheets. For extra crispiness, double wrap each fillet with a second softened rice paper sheet.
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, carefully lay the wrapped fish in the skillet, seam side down. Fry for 3-4 minutes on each side, or until the rice paper wrapper is golden brown and crispy.
Remove the wrapped fish from the skillet and drain on a plate lined with paper towels.
Garnish with freshly chopped cilantro and serve immediately, ideally with a side of steamed jasmine rice and a dipping sauce of your choice.
Nutrition Facts
Calories |
1820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.4 g | 97% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 2860 mg | 124% | |
| Total Carbohydrate | 153.2 g | 56% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 2.2 g | ||
| Protein | 136.4 g | 273% | |
| Vitamin D | 30.0 mcg | 150% | |
| Calcium | 202 mg | 16% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 2201 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
