Guests coming? Are you tired of serving gefilte fish as your fish course week after week? Maybe you are just looking for new, creative “triangle” foods for Purim. Fish wontons to the rescue! This simple dish has a bit of patchke, but it’s Oh so worth it. Perfect for entertaining, these savory, crispy delights will bring you compliments again and again.
Prep Time: 20 Minutes Cook Time: 15 Minutes Makes 26-30 Wontons
- 1 6oz filet of Tilapia
- 1 cup Shredded Green Cabbage
- ½ cup Shredded Carrots
- 1 tsp Sesame Oil
- 1 TBS Coconut Aminos (can substitute soy sauce)
- 1 tsp Sriracha
- ½ inch of High-heat Oil (Such as Coconut or Avocado)
- Square Wonton Wrappers
- ¼ cup Duck Sauce
- ¼ cup Coconut Aminos (can substitute soy sauce)
- 1 tsp Rice Vinegar
- ½ tsp Sriracha (optional)
- I don’t know about you, but I love to minimize dishes whenever possible. This dish can be made using only ONE pan. Choose a large skillet, heat 1 TBS of oil on a Med-High flame.
- Salt and Pepper both sides of your Tilapia Filet. Place in skillet. Don’t fuss with it. Let it start to brown a bit on one side.
- Flip, then let that little bit of brown form at the edges. Take your spatula and chop up the fish in the pan, then set it aside.
- Wipe out the skillet. Put in a fresh 1TBS of oil. Heat on a Med-high flame.
- Add the Cabbage, Carrots, pinch of Salt, pinch of Pepper, the Sesame Oil, Coconut Aminos, and Sriracha. Mix thoroughly.
- Cook until all of the vegetables are tender. This takes about 7 minutes. Set aside.
- Wipe out the skillet. Fill to ½ inch of high-heat oil. Start heating the oil on Medium heat.
- Set up your prep station: the prepared fish, the prepared veggies, a small finger bowl of water, the wonton wrappers (set out of the freezer for about 10 minutes).
- Begin assembling the wontons. For each, take one wonton wrapper, place diagonally in front of you. Add one pinch of fish and one pinch of veggies. It should total 1 TBS of filling. Dip a finger in the water and trace a line around the edge of the entire wrapper. Pull up one corner to meet its opposite, then pinch the edges to seal it.
- Fry in single-layer batches, turning each once it reaches golden brown. Then when the other side is golden brown, remove from the oil and place on paper towels.
- Put all sauce ingredients into a bowl and whisk to combine.
Serve hot for ultimate crispiness. These are still yummy at room temperature, so don’t stress if you are leaving them out on a buffet table. This snackable finger food is one of my most requested party dishes. I’m so happy to be able to share them with you! Please cook and comment. I’d love to see your pictures, answer your questions and hear your experiences. If you like my content, please subscribe, follow us on Facebook, Instagram and Pinterest.
*BONUS* Asking yourself, “Now what do I do with all the extra wonton wrappers?” Let me answer for you… Make a quick batch of Cinnamon Crisps! Slice the wonton wrappers in half, forming rectangles. Then, fry in single layers, until golden on both sides. Watch them, they cook fast! Take each one out of the hot oil and drop straight into a cinnamon-sugar blend. 4 parts sugar to 1 part cinnamon. Dredge it on both sides, fresh from the oil. Serve warm for an addictive sweet treat.