Best 4 Paper Wrapped Fish Recipes
Embark on a culinary journey to savor the delectable flavors of Paper-Wrapped Fish, a dish that combines the essence of freshness, health, and convenience. This versatile cooking method allows you to unleash your creativity, using a variety of fish, vegetables, and herbs to create a symphony of flavors. From the zesty lemon and dill-infused Salmon en Papillote to the aromatic and flavorful Asian-Inspired Tilapia, each recipe promises a unique taste experience. Whether you prefer the classic simplicity of Grilled Cod or the bold and spicy kick of Cajun-Spiced Catfish, this article offers a collection of recipes that cater to diverse palates. Prepare to tantalize your taste buds as you uncover the secrets of perfectly cooked fish, enveloped in a delicate paper parcel that seals in its natural juices and enhances its flavors.
Check out the recipes below so you can choose the best recipe for yourself!
RICE PAPER WRAPPED FISH
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
Provided by KitchenManiac
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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 fish.
- Brush rice papers with warm water and set aside for 4 minutes or until they are soft.
- Place a piece of fish on each round, fold in sides and roll to enclose.
- Heat a little oil in a frypan over medium heat.
- Cook fish parcels for 2-3 minutes on each side, or until rice paper is golden and crispy, and fish is tender.
- Drain on absorbent paper.
- Sprinkle fish with sesame seeds, and serve with steamed asian greens drizzled with oyster sauce and steamed jasmine rice.
CRACKLING RICE PAPER-WRAPPED FISH
A special presentation and taste. The wrapping is the dried rice papers from Vietnamese/Thai foodstores.
Provided by Wendys Kitchen
Categories Vietnamese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Divide fish into 4 equal portions.
- Combine salt, pepper, and curry powder.
- Sprinkle over fish.
- Fill bowl with warm water. Dipping rice paper rounds until just soft.
- Place 2 pieces coriander in centre of paper, top with fish, sprinkle over chives.
- Fold the edge of rice paper closest to you over the fish. Fold in the sides and lastly tuck the furthest side over.
- Heat oil in frying pan.
- Fry wrap seam side down for 3- 5 minutes, then turn and fry for a further 3 - 5 minutes until golden brown.
- Repeat for all and serve.
FISH WRAPPED IN RICE PAPER
Steps:
- Sauce: In a mini-processor, process the ginger, chipotle, garlic and soy sauce into a paste. In a nonreactive saucepan, boil the orange and carrot juices over high heat until reduced to 3/4 cup, about 20 minutes. Stir in the cornstarch and simmer until thickened. Stir in 1 teaspoon of the ginger paste and keep warm. Fish & Spinach: Cut the fish into 4 equal pieces. Remove any bones. Season the fish lightly with salt, brush the top with 1 teaspoon of the ginger paste and top with the cilantro. Set aside in the refrigerator. Brush the rice paper wrappers on both sides with the egg white; let stand until pliable, about 2 minutes. Preheat oven to 375 degrees. In batches, toss the spinach in a large hot skillet until barely wilted, transferring each batch to a colander. Let drain (or lightly spin in a salad spinner). Coarsely chop the spinach and add salt to taste. Sweat the garlic in a small amount of water in a saucepan. When cooked, add the spinach, tossing to distribute the garlic. Add water if necessary to keep the spinach moist. Cover and keep warm. Set the fish, ginger paste down, on the rice wrappers and fold the sides like an envelope to enclose the fish. Coat a smooth-bottomed nonstick oven proof skillet with nonstick spray and heat. Add the fish packets, seam sides down, and cook over moderate heat until golden and crisp, about 3 minutes. Spray the packets, turn and cook until golden, about 3 minutes. Turn the packets again seam side down and bake in the oven for 3 to 5 minutes, or until the fish is firm when pressed. Presentation: Pour orange sauce on 4 plates. Arrange a bed of spinach on one side of the plate, and top with a fish packet. Spoon the rice on the other side, being careful not to cover all the sauce. Garnish with cilantro.
PAPER-WRAPPED FISH
Steps:
- Prepare all ingredients for assembly, starting with ginger. Put julienned ginger in a bowl with rice wine. Preheat oven to 350° F. Cut 6-inch squares of parchment (12). Divide fish slices equally among the squares, slightly towards a lower quadrant of the parchment square. Divide scallion strips evenly, lay on top of fish. Remove ginger from rice wine, divide and place on top of fish. Add sauce ingredients to rice wine, stir. Drizzle sauce over fish, taking care not to over-sauce. Place two cilantro leaves on top of each square. To close squares, fold near corner (the one closest to the fish) to cover fish, but not completely to the opposite corner. Now fold over the two side corners. The packet should look like an opened envelope. Take the top corner, fold down. There should be a flap that extends over the package. Tuck this flap into the fold made by the three other corners. You should have an enclosed rectangular package. Repeat for all twelve packages. Place in an ovenproof rectangular pyrex pan or on a cookie sheet. Put in heated oven and bake for about 5 minutes. Let guests unwrap the packages.
Tips:
- Selecting the Right Fish: Choose a firm-fleshed fish that will hold up well during cooking. Salmon, cod, tilapia, and halibut are excellent options.
- Preparing the Fish: Rinse the fish fillets and pat them dry with paper towels. Season the fish with salt, pepper, and any desired herbs or spices.
- Choosing the Right Vegetables: Select vegetables that will cook evenly with the fish. Some good options include bell peppers, onions, carrots, and zucchini.
- Creating Flavorful Wrappers: Experiment with different types of parchment paper or aluminum foil to add flavor to the fish. For example, you can use citrus-infused parchment paper or herb-infused aluminum foil.
- Cooking the Fish: Place the seasoned fish and vegetables in the parchment paper or aluminum foil packets. Fold the packets tightly to seal them and prevent moisture from escaping.
- Baking or Steaming: Bake the packets in a preheated oven at the recommended temperature until the fish is cooked through. Alternatively, you can steam the packets on the stovetop or in a steamer basket.
- Serving Suggestions: Once the fish is cooked, carefully open the packets and transfer the contents to a serving plate. Garnish with fresh herbs, lemon wedges, or a drizzle of olive oil.
Conclusion:
Paper-wrapped fish is a flavorful and versatile cooking technique that produces moist and tender results. By following these tips, you can create delicious and healthy meals with minimal effort. Experiment with different types of fish, vegetables, and flavor combinations to create your own unique recipes. Whether you're cooking for a weeknight dinner or a special occasion, paper-wrapped fish is a surefire way to impress your family and friends.
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