Crispy Chinese Rice Paper Wrapped Fish
Make crispy Chinese rice paper wrapped fish with flaky white fish, aromatic ginger and garlic, and a golden pan-fried rice paper crust for an easy dinner.
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Ingredients
Ingredients
- 4 white fish fillets about 5 ounces each, patted dry
- 8 rice paper wrappers about 8-inch rounds
- 2 tablespoons soy sauce divided
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic finely grated
- 1 teaspoon fresh ginger finely grated
- 2 tablespoons neutral oil for pan-frying
- 2 scallions thinly sliced
- 1 teaspoon sesame seeds
- 1 lime cut into wedges for serving
Instructions
Instructions
- Whisk 1 tablespoon soy sauce with the rice vinegar, sesame oil, garlic, and ginger. Pat the fish dry and brush it with the mixture; let it stand for 10 minutes.
- Fill a wide shallow dish with warm water. Dip one rice paper wrapper briefly until flexible, lift it out, and lay it on a clean board. Dip a second wrapper and place it on top to make a sturdier double layer.
- Place one fish fillet near the lower third of the wrappers. Fold the bottom and sides over the fish, then roll it snugly into a parcel. Repeat with the remaining fish and wrappers.
- Heat the neutral oil in a large nonstick skillet over medium heat. Cook the parcels seam-side down for 3 to 4 minutes per side, turning carefully, until the rice paper is crisp and the fish reaches 145°F in the center.
- Stir the remaining tablespoon of soy sauce into the pan juices. Serve the crisp parcels with scallions, sesame seeds, and lime wedges.