Pollock and soya bean sprout wonton
Recipe from Frosta
8 wonton wrappers
200 g Alaskan pollock fillets
100 g soya bean sprouts
120 g fine Chinese noodles
salt and pepper
coarse sea salt
Japanese sesame oil
- Refrigerate the pollock fillets before dicing as finely as possible and seasoning with sesame oil, soy sauce, sushi vinegar and pepper. Add the finely chopped soya bean sprouts.
- Brush the edges of the wonton wrappers with egg yolk, then place the diced fish in the middle and seal the wonton before deep-frying them briefly in a chip pan.
- Blanch the Chinese noodles in boiling water and season with the same spices as the diced fish but with the addition of fresh coriander. Slice the radish thinly and arrange in a circle on a plate, then sprinkle with coarse salt. Arrange the Chinese noodle salad in the middle and top with the cooked wonton.