Ingredients
600 g firm white fish fillets
2 tsp Chinese Five Spice Powder
1 tsp SIDS CRAZY LEMON
¼ cup coriander
15-18 rice paper squares, 22 cm
2-3 tbsp rice bran oil
1 ramekin Oriental Style Dipping Sauce
Directions
Cut the fish into 5 cm long x 3 cm wide pieces, about 16 pieces.
Combine Chinese Five Spice Powder with SIDS CRAZY LEMON.
Sprinkle with with spice mix.
Fill a large bowl with hot tap water. Dunk the rice paper into the water for 3 seconds, then transfer it to a work surface.
Place a piece of fish at the bottom of the rice paper. Top with 2 coriander leaves, then roll up to enclose the fish with the rice paper. Repeat with remaining fish.
Heat oil in a frypan over medium high heat. Add the fish and cook for 2 minutes until dark golden brown and crispy. Turn and cook the other side. Repeat with remaining fish. (I cook them in 2 batches)
Transfer to a paper lined plate.
Serve immediately with a ramekin of Oriental Style Dipping Sauce, while hot and crispy!
