 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
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 Ingredients:
800 g firm fish fillets |
2 green chilies, chopped |
1 tablespoon sesame oil |
4 tablespoons chopped coriander |
2 tablespoons chopped basil |
1 teaspoon cumin seed |
12 large rice paper, rounds |
oil (for frying) |
black sesame seed (optional) |
Directions:
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.
|
|