Alaskan pollock and shiitake mushroom wonton
Recipe from Frosta
8 wonton wrappers
200 g Alaskan pollock fillets
100 g shiitake mushrooms
Japanese sesame oil
salt and pepper
- Refrigerate the pollock fillets before dicing as finely as possible. Season the diced fish with sesame oil, soy sauce, sushi vinegar and pepper. Add the chopped shiitake mushrooms.
- Brush the edges of the wonton wrappers with egg yolk, place the fish filling in the middle and seal the wonton before deep-frying them briefly in a chip pan.