Rice Paper Wrapped Fish Recipe

• 800 g Fish fillets
• 12 Rice paper (large, rounds)
• 2 Chilies (chopped)
• 1 tsp Cumin seed
• 4 tbsp Coriander (chopped)
• 2 tbsp Basil (chopped)
• Black sesame seed (optional)
• 1tbsp Sesame oil
• Oil (for frying)
• Salt to taste

• Wash fish, tap dry on paper napkin and cut into 12 pieces.
• Take chilies, coriander, basil, sesame oil, cumin seeds and salt in a spice grinder or mortar and pestle, and grind until they form a rough paste.
• Spread the 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 enfold.
• Heat a little oil in a fry pan 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 paper napkin or towerl..
• Sprinkle fish with sesame seeds.
• Serve with steamed Asian greens drizzled with oyster sauce and steamed jasmine rice.