2 Fish Wonton Recipes
> Fish wonton recipes
2 Fish wonton recipes that make tasty and healthy chinese appetizers and snacks for picky kids.
These fish wonton recipes using fresh fish meat as filling makes healthy chinese appetizers or snacks. Make them for kids who avoid fish and veggies.
Boil them, deep-fry them or steam them. It is up to you. Of course traditionally they are boiled and served in soup. You can use any clear broth to serve boiled wontons.
You can wrap the wontons in many different styles or just go uniform with one.
Omit some of the "adult" ingredients like cooking wine or spices if you are making these for your kids.
1. White fish wontons
This recipe uses cooked white fish which means you can try it with leftover fish. It may have less moisture, so you may need to add a little liquid.
I also prefer using saltwater white fish. They have a nice texture and a mild taste.
- 300g white fish fillet
- 1 stalk finely chopped spring onion
- 1 tablespoon minced ginger
- 2 teaspoon cooking wine
- 1 teaspoon salt
- 2 teaspoon sesame seed oil
- 1 teaspoon cornstarch
- 1 packet of wonton wrappers
- Steam the white fish fillets
- Mince the fish manually or use a food processor. I prefer by hand so that there are still some chunks and bite
- Add the spring onion and mix well together
- Add the seasonings for filling and combine well. Add the cornstarch last
- Wrap the wontons
- Prepare the wonton soup
- Bring a pot of water to boil and cook the wontons
- Drain using a slotted spoon
- Pour soup into serving bowls, add the wontons
- Serve immediately
2. Fish wontons in seaweed soup
In this recipe, the broth had an additional ingredient: laver or dried purple seaweed. You can substitute this with other ingredients like chives, bok choy, lettuce, choy sum and more.
- 150g fresh fish fillet
- 2 Chinese dried or fresh mushrooms
- 10g dried seaweed/laver
- Dash of sesame seed oil
- 1 tsp salt
- 1 tsp cornstarch
- 1 pack of wonton wrappers
- Soak and re-hydrate the dried Chinese mushrooms. Skip this step if you are using fresh ones
- Dice the mushrooms into tiny cubes
- Ground up the fish fillet in a food processor together with the salt and sesame seed oil
- Remove the fish paste from the food processor and into a mixing bowl
- Add the diced chinese mushrooms
- Add the constarch and mix the fish paste until it is slightly sticky. If it seems dry, add a bit of water
- Wrap the wontons
- Bring 500ml soup stock to a boil and add the seaweed
- Bring another pot of water to a boil and add the wontons to cook
- They are done once the wonton skins turn translucent and they float to the top
- Remove wontons with a slotted spoon and serve in the seaweed soup
I hope you have enjoyed these 2 fish wonton recipes. Try these other wonton recipes too.
Happy Souping, Phoebe