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Fish Wontons

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Ingredients

Adjust Servings:
Fish
1 TBS Oil
1 6oz Filet Tilapia
Pinch Kosher Salt
Pinch Black Pepper
Veggies
1 TBS Oil
1 Cup Cabbage, shredded
0.5 Cup Carrots, shredded
0.25 tsp Kosher Salt
0.12 tsp Black Pepper
1 tsp Sesame Oil
1 TBS Coconut Aminos
1 tsp (optional) Sriracha
Wontons
0.5 inch Oil
30 Wonton Wrappers, square
Sauce
0.25 Cup Duck Sauce
0.25 Cup Coconut Aminos
1 tsp Rice Wine Vinegar
0.5 tsp (optional) Sriracha

Fish Wontons

Cuisine:

    Crispy wontons filled with fish and veggies served with a sweet and spicy Asian sauce.

    • 35 Minutes
    • Serves 6
    • Medium

    Ingredients

    • Fish

    • Veggies

    • Wontons

    • Sauce

    Directions

    Share

    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.

    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 FacebookInstagram and Pinterest.

    Steps

    1
    Done

    Fish

    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.

    2
    Done

    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.

    3
    Done

    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.

    4
    Done

    Veggies

    Wipe out the skillet. Put in a fresh 1TBS of oil. Heat on a Med-high flame.

    5
    Done

    Add the Cabbage, Carrots, pinch of Salt, pinch of Pepper, the Sesame Oil, Coconut Aminos, and Sriracha. Mix thoroughly.

    6
    Done

    Cook until all of the vegetables are tender. This takes about 7 minutes. Set aside.

    7
    Done

    Wontons

    Wipe out the skillet. Fill to ½ inch of high-heat oil. Start heating the oil on Medium heat.

    8
    Done

    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).

    9
    Done

    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.

    10
    Done

    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.

    11
    Done

    Sauce

    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.

    12
    Done

    *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

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