Salmon in rice paper wraps
30 min
Tasty fried rice paper wrapped salmon with a sauce of your choice. Perfect as finger food, or serve with stir-fried vegetables for a main course.
1 person made this
Ingredients
Serves: 4
- 4 (100g) salmon fillets
- 1 lime, zested and juiced
- 4cm fresh ginger, peeled
- 2 tbsp chopped fresh coriander
- 4 spring onions, chopped and grated
- 1 garlic clove, crushed
- 8 (20cm) Vietnamese rice paper pancakes
- 4 tbsp sunflower oil
- 4 tbsp Thai fish sauce or oyster sauce
- 1 tbsp toasted sesame seeds
Method
Prep:25min ›
Cook:5min ›
Ready in:30min
- Cut each piece of salmon in half.
- Mix the lime juice and zest, ginger, coriander, spring onions and garlic together in a bowl. Spread over the tops of the salmon pieces.
- Fill a shallow dish large enough to hold the rice paper pancakes with warm water. Soak them for 15 to 20 seconds or until just soft and pliable. Place on a damp tea towel and blot to remove excess water.
- Place a piece of fish on each round. Fold in the sides of the pancakes and roll to enclose and wrap the fish.
- Heat the oil in a frying pan over a medium heat. Add the fish parcels and fry for 2 to 3 minutes per side, or until the rice paper is golden and the fish is just tender.
- Drain on kitchen paper. Arrange two rice paper wraps on each serving plate, drizzle over a little Thai fish sauce and sprinkle with sesame seeds.
