Ingredients
- 2 cups chicken broth
- 1 lime
- juice of
- 2 teaspoons soy sauce
- 4 stuffed wonton skins (recipe follows or buy frozen)
- 2 tablespoons chicken
- shredded
- pre-cooked (i.e. leftovers)
- 2 teaspoons shredded carrots
- 2 teaspoons chopped onions
- 2 teaspoons chopped celery
- 1 teaspoon chopped cilantro
- 1 teaspoon minced garlic
- 24 wonton wrappers
- 2 whole cleaned fish
- 12 cup peanut oil
- 2 dried chilies (di arbol)
- 4 minced garlic cloves
- 14 teaspoon salt
- 3 tablespoons Thai fish sauce
- 1 teaspoon chili oil
- 2 finely chopped kaffir lime leaves
- 14 teaspoon lime zest
Instructions
- Sauce.
- Combine all ingredients in a mortar and grind to a thick paste.
- Reserve to apply to the fish as you eat it.
- Soup.
- Combine the broth, lime juice, and soy sauce and bring to a boil.
- Reduce to a simmer and hold at heat.
- Won Tons:.
- Sweat, not saute, the vegetables until they are translucent but not browned.
- Mix in the chicken and thoroughly combine.
- Let the mixture cool.
- Lay out won ton wrappers on a cookie sheet that will fit in your freezer.
- Using a melon baller or small spoon, place a lump of the mixture in the center of each wrapper.
- Brush all four edges of each wrapper with water and cover with a second wrapper.
- Carefully press all the edges tight.
- Place in your freezer for a few hours then you can remove and bag them and they wont stick together.
- Fish.
- Add the oil to the skillet and bring the oil to 375 degrees.
- Depending on the size of your skillet add more oil to get a depth of 3/4 inch.
- Make 3 deep cuts on each side of the fish.
- Carefully place the fish in the skillet letting it fall away from you.
- Back away from the stove for 7 minutes.
- Dont touch the fish or skillet.
- Gently turn the fish over using tongs to avoid splashing.
- Cook for 4 more minutes, remove and place on a paper towel to drain.
- While the fish is draining, put the frozen won tons in the broth and bring back to low boil for two minutes.
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