Fish Wrapped In Rice Paper

• 1/3 cup crystallized ginger
• 1 chipotle chile canned in adobo, seeded and minced
• 1 garlic clove, minced
• 1 tablespoon soy sauce
• 1 cup fresh orange juice
• 1 cup fresh carrot juice
• 1/2 teaspoon cornstarch, dissolved in 1 tablespoon water
• 4 9-inch rice paper wrappers, or egg roll wrappers made from rice
• 1 large egg white, beaten with 2 tablespoons warm water
• 24 ounces sea bass, or other white flesh fish, such as striped bass, about 3/4" thick,
• salt
• 2 tablespoons fresh cilantro leaves
• nonstick cooking spray
• 2 10-ounce packages fresh spinach, thoroughly cleaned, lightly dried
• 2 garlic clove, minced
• nonstick cooking spray

1. Sauce:
2. In a mini-processor, process the ginger, chipotle, garlic and soy sauce into a paste. In a nonreactive saucepan, boil the orange and carrot juices over high heat until reduced to 3/4 cup, about 20 minutes. Stir in the cornstarch and simmer until thickened. Stir in 1 teaspoon of the ginger paste and keep warm.
3. Fish & Spinach:
4. Cut the fish into 4 equal pieces. Remove any bones. Season the fish lightly with salt, brush the top with 1 teaspoon of the ginger paste and top with the cilantro. Set aside in the refrigerator.
5. Brush the rice paper wrappers on both sides with the egg white; let stand until pliable, about 2 minutes.
6. Preheat oven to 375 degrees.
7. In batches, toss the spinach in a large hot skillet until barely wilted, transferring each batch to a colander. Let drain (or lightly spin in a salad spinner). Coarsely chop the spinach and add salt to taste. Sweat the garlic in a small amount of water in a saucepan. When cooked, add the spinach, tossing to distribute the garlic. Add water if necessary to keep the spinach moist. Cover and keep warm.
8. Set the fish, ginger paste down, on the rice wrappers and fold the sides like an envelope to enclose the fish.
9. Coat a smooth-bottomed nonstick oven proof skillet with nonstick spray and heat. Add the fish packets, seam sides down, and cook over moderate heat until golden and crisp, about 3 minutes. Spray the packets, turn and cook until golden, about 3 minutes. Turn the packets again seam side down and bake in the oven for 3 to 5 minutes, or until the fish is firm when pressed.
10. Presentation: Pour orange sauce on 4 plates. Arrange a bed of spinach on one side of the plate, and top with a fish packet. Spoon the rice on the other side, being careful not to cover all the sauce. Garnish with cilantro.

ginger, garlic, soy sauce, orange juice, carrot juice, cornstarch, rice paper, egg white, bass, salt, fresh cilantro, nonstick cooking spray, fresh spinach, garlic, nonstick cooking spray

Taken from www.epicurious.com/recipes/member/views/fish-wrapped-in-rice-paper-1201550 (may not work)