Fish Wontons with Sweet and Spicy Sauce

Tamar Teitelbaum Recipe By
  • Cooking and Prep: 40 m
  • Serves: 6
  • Contains:

Guests coming? Are you tired of serving gefilte fish as you 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. Your next party will be filled with compliments if you serve your guests these savory, crispy delights.

I don’t know about you, but I love to minimize dishes whenever possible. This dish can be made using only one pan.

Ingredients (19)

Fish

Veggies

Wontons

Sauce

Sommelier Suggests

Start Cooking

Prepare the Fish

  1. In a large skillet, heat one tablespoon oil on a medium-high flame.

  2. 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. 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.

Prepare the Veggies

  1. Wipe out the skillet. put in a fresh tablespoon of oil. Heat on a medium-high flame.

  2. Add the cabbage, carrots, pinch of salt, pinch of pepper, the sesame oil, coconut aminos, and sriracha. Mix thoroughly.

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

Prepare the Wontons

  1. Wipe out the skillet. Fill to half an inch of high-heat oil. Start heating the oil on medium heat.

  2. 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).

  3. 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 one tablespoon 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.

  4. 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.

Prepare the Sauce

  1. Put all sauce ingredients into a bowl and whisk to combine.

Note:

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!

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