This was really good, I used the 12-inch sized rice paper but next time I'll use smaller papers. The larger ones made the fish a bit mushy, but still tasty. Thanks KM for a good recipe that I'm going to tweak a bit!
I made some changes here--I used 4 4oz filets, I baked them with the seasonings, placed scallions and cilantro on the center of the papers, placed the filet on 61712 then wrapped up and served over Shanghai Noodles . Fresh and tasty, next time I would marinade the fish in some lime juice a bit.
I tried this recipe twice. The only complaint I have is the rice paper absorbed entirely too much oil. I drained the fish on absorbent paper, but they were still extremely greasy. Otherwise, very good.
You can serve this as a finger food dish or entree by serving it with some sweet chilli sauce.