Cripsy golden Tarakihi, Coriander and Ginger Wontons on grey background with coriander leaves, wooden chopsticks and sweet chilli sauce

Tarakihi, Ginger & Coriander Wontons

These delicious morsels are perfect for entertaining. Packed with fresh flavours encased in a golden crispy shell, they are sure to be a crowd pleaser.
50 mins
4 people


  • 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


  • sweet chilli sauce

  • coriander to garnish


  1. 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.

  2. 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.

  3. 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.

  4. Serve wontons with sweet chilli sauce and garnish with coriander.


To ensure your wontons are evenly cooked and crispy, fry them in smaller batches. Adding too many wontons into the pot at one time will cause the temperature to dip and the wontons to stick to the bottom or sides.

Tarakihi Terakihi fish fillets on tray with grey background.
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Tarakihi Fillets

Minimum 360g per unit $17.60
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