Kitchen notes · a little help before you start
Crispy Chinese Rice Paper Wrapped Fish (5 Ingredients)
Crispy Chinese Rice Paper Wrapped Fish (5 Ingredients) brings together white fish, chinese five spice powder, and cilantro. The method calls for working in batches. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Original yield
- Serves 4
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Fish
- Cuisine
- Asian
- Preparation & total time
- Quick dinners · Prep: 16–30 minutes · Total: 30 minutes or less
- Dish type
- Rice dishes
A few quick notes
1. Give yourself room for batches
The method calls for working in batches. Read that part before filling the pan, and give each batch the same cooking and doneness checks rather than crowding everything in at once.
2. Remember the turn or stir
Set a reminder for the turn or stir mentioned in the method. It is an easy small step to miss while you are getting the table ready.
3. Set out the first ingredients
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
Get to know the ingredients
White fish
Look at how this ingredient comes into the method: Cut the fish into 2"/5cm long x 1"/3cm wide pieces, about 16 pieces. (Note 4)
Chinese five spice powder
Look at how this ingredient comes into the method: Combine Chinese Five Spice Powder, salt and pepper.
Cilantro
Look at how this ingredient comes into the method: Cut the fish into 2"/5cm long x 1"/3cm wide pieces, about 16 pieces. (Note 4)
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 8 steps completeMake room for Crispy Chinese Rice Paper Wrapped Fish (5 Ingredients)
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Serve immediately, while hot and crispy! Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Match the preparation in the method
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
Set out the finishing ingredient
Keep the finishing ingredient within reach while the main preparation is going on. Add it at the step in the method so the last job is easy to complete.
Have the pan ready for its first job
Read the pan-heating step before beginning. Have the ingredients for that stage ready, then follow the heat and additions in the recipe’s order.
A few questions you might have
What should I get ready before starting?
Set out the skillet. Read the first preparation step before you get going: Cut the fish into 2"/5cm long x 1"/3cm wide pieces, about 16 pieces. (Note 4)
Which little step is worth remembering?
The method calls for working in batches. Read that part before filling the pan, and give each batch the same cooking and doneness checks rather than crowding everything in at once.
What check should I look for as it cooks?
Keep this part of the method in view: Add the fish and cook for 2 minutes or until dark golden brown and crispy.
Is there another preparation step to plan for?
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: RecipeTin Eats. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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