Rice Paper-wrapped Fish

Description
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 fillets


 * 2 green chilies, chopped


 * 1 tablespoon sesame oil


 * 4 tablespoons chopped coriander


 * 2 tablespoons chopped basil


 * 1 teaspoon cumin seeds


 * 12 large rice paper, rounds


 * oil (for frying)


 * black sesame seeds (optional)

Directions
Wash, pat dry on absorbent paper and cut into 12 pieces.

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.

Spread paste over.

Brush rice papers with warm water and set aside for 4 minutes or until they are soft.

Place a piece of on each round, fold in sides and roll to enclose.

Heat a little oil in a frypan over medium heat.

Cook parcels for 2-3 minutes on each side, or until rice paper is golden and crispy, and is tender.

Drain on absorbent paper.

Sprinkle with sesame seeds, and serve with steamed asian greens drizzled with oyster sauce and steamed jasmine rice.