3 Fish Wonton Recipes, Tasty and Healthy Snacks 鱼肉馄饨

  1. Homemade Chinese Soups
  2. Wontons
  3. Fish wonton recipes

3 fish wonton recipes make tasty and healthy Chinese appetizers and snacks.

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.

All 3 recipes pair the fish with pork. Wontons with 100% fish meat is rare because minced fish is quite sticky and not easy to wrap. 

Boil them, deep-fry them or steam them. It is up to you. Of course traditionally they are boiled and served in soup. Try some of these wonton soups. 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.

Recipe 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 prefer using saltwater white fish. They have a nice texture and a mild taste.

Ingredients

  • 300g white fish fillet (cod or flounder)
  • 1 stalk finely chopped spring onion
  • 1 egg
  • 1 tablespoon minced ginger
  • 2 teaspoon cooking wine
  • 1 teaspoon salt
  • 2 teaspoon sesame seed oil
  • Pepper
  • 1 teaspoon cornstarch
  • 1 packet of wonton wrappers

Directions

  1. Steam the white fish fillets
  2. Mince the fish manually or use a food processor. I prefer by hand so that there are still some chunks and bite
  3. Add the spring onion and mix well together
  4. Add the seasonings for filling and egg. Combine well. Add the cornstarch last
  5. Wrap the wontons
  6. Prepare the wonton soup
  7. Bring a pot of water to boil and cook the wontons
  8. Drain using a slotted spoon
  9. Pour soup into serving bowls, add the wontons
  10. Serve immediately

Recipe 2. Fish wontons in seaweed soup

In this recipe, the broth had an additional ingredient: laver or dried purple seaweed. Seaweed soup is a common soup base for wontons. You can substitute this with other ingredients like chives, bok choy, lettuce, choy sum and more. 

Ingredients

  • 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
  • 500ml soup stock

Directions

  1. Soak and re-hydrate the dried Chinese mushrooms. Skip this step if you are using fresh ones
  2. Dice the mushrooms into tiny cubes
  3. Ground up the fish fillet in a food processor together with the salt and sesame seed oil
  4. Remove the fish paste from the food processor and into a mixing bowl
  5. Add the diced Chinese mushrooms
  6. Add the constarch and mix the fish paste until it is slightly sticky. If it seems dry, add a bit of water
  7. Wrap the wontons
  8. Bring 500ml soup stock to a boil and add the seaweed
  9. Bring another pot of water to a boil and add the wontons to cook
  10. They are done once the wonton skins turn translucent and they float to the top
  11. Remove wontons with a slotted spoon and place in serving bowls
  12. Spoon the seaweed soup on top of the wontons in the serving bowls

Recipe 3. Fresh tuna fish wontons

Ingredients

  • 400g fresh tuna fish
  • 200g pork belly
  • 1/2 cup cold water
  • 2 stalks of spring onion
  • 20g ginger

Seasonings

  • 1.5 tbsp salt
  • 1 tbsp sugar
  • 1.5 tbsp cornstarch
  • 1 tbsp white pepper
  • 1 tbsp sesame seed oil
  • I packet of wonton wrappers

Directions

  1. Remove the skin of the fatty pork
  2. Blend the fresh tuna and fatty pork in the food processor for around 20 seconds
  3. Remove the fish-and-pork paste and place into a big mixing bowl
  4. Mince the spring onion and ginger, add to the meat paste together with the salt and sugar
  5. Mix well
  6. Add the cold water slowly into the paste making sure it is well absorbed by the paste
  7. Add the pepper, sesame seed oil, and cornstarch and mix well
  8. Wrap the wontons

I hope you have enjoyed these 3 fish wonton recipes. Try these other wonton recipes too.

Happy Souping, Phoebe

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