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.
- 800 g firm fish 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)
- Wash fish, 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.
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