Recipes

Ingredients

• For the wonton filling:
• 340 g (¾ lb) Atlantic halibut, rough cut
• 2 ml (½ tsp) salt
• 2 ml (½ tsp) soy sauce
• 2 ml (½ tsp) pepper
• 30 ml (2 Tbsp) sesame oil
• 1 pack of wonton wrappers
• 6 scallions, diced
• For the sauce:
• 10 ml (2 tsp) fresh ginger, chopped
• 5 ml (1 tsp) garlic, chopped
• 60 ml (¼ cup) rice vinegar
• 45 ml (3 Tbsp) brown sugar
• 45 ml (3 Tbsp) soy sauce
• 20 ml (4 tsp) Worcestershire sauce
• 10 ml (2 tsp) chili sauce
• 10 ml (2 tsp) kombu pesto
• 10 ml (2 tsp) toasted sesame oil
• Salt and pepper to taste

Preparation

For the sauce

• In a bowl, combine all the ingredients for the sauce and mix until the sugar is completely dissolved.
• Set aside in the refrigerator and let rest 20 minutes.

For the wontons

• In a bowl, hand mix all the ingredients for the filling except the scallions.
• Lay the wonton wrappers on the workspace and fill them each with ½ tsp of filling.
• Fill a large pot with water, add a pinch of salt and bring to a boil.
• In batches of 20, drop the wontons into the boiling water and cook for 3 minutes.
• The wontons are ready when they float to the surface. Drain and set aside.

For the plating

• Arrange the wontons on the serving plates. Serve about 10 wontons per person as an appetizer.
• Drizzle with sauce and top with chopped scallions.
• Serve immediately to prevent the wontons from getting cold and sticking together.