Tarakihi, Ginger & Coriander Wontons
150g tarakihi fillets
1 tablespoon finely grated ginger
2 tablespoons finely chopped coriander
1 clove garlic, finely chopped
1 tablespoon soy sauce
1 teaspoon caster sugar
1 tablespoon cornflour
40ml of water
30-40 wonton wrappers
vegetable oil for frying
thai sweet chilli sauce
coriander to garnish
In a food processor, blitz tarakihi until it resembles minced meat. Place in a large bowl along with the remaining filling ingredients. Add 40mls of water and mix to combine.
Set yourself up with the wonton wrappers, a small bowl of water, a pastry brush and the wonton filling. Place a heaped teaspoon of filling in the centre of a wonton wrapper. Brush the border of the wonton wrapper with water then fold it over to create a rectangle. Seal the edges to encase the filling. Overlap the folded edges in the centre and seal with a little water. Repeat with remaining wonton wrappers.
Place enough oil in a saucepan to fully submerge the wontons and bring to a high heat. To test if the oil is ready, carefully place a corner of a wonton in the oil, if it begins to bubble, the oil is hot enough for frying. Gently drop 3-4 wontons into the hot oil using a slotted spoon and until crispy and golden. Drain on a paper towel.
Serve wontons with Thai sweet chilli sauce and garnish with coriander.