FISH WONTON W/ ANCHOVY, GARLIC , TABASCO

Ingredients

FISH WONTON:
• 9.5 oz (270 grams) your favorite fish fillet (see note), cut into chunks
• 1 1/2 tsp fish sauce
• 1 tsp toasted sesame oil
• 1 tsp grated ginger
• 1 tsp cornstarch
• 1/8 tsp ground white pepper
• 25~30 wonton wrappers
TO FINISH: for 25 wontons which is about 2 servings
• 4 tbsp extra virgin olive oil
• 6 anchovy fillets
• 2 garlics, thinly sliced
• 1/2 tsp grated ginger
• 1 tbsp chopped fresh mint
• 1 tbsp chopped fresh basil
• 2 tsp tabasco sauce, plus more to adjust
• ground white pepper to dust

Instructions

1. MAKE WONTONS: Cut the fillet in large chunks and place into a food-processor, along with fish sauce, toasted sesame oil, grated ginger, cornstarch and ground white pepper. Pulse/run the processor until the mixture is ground into a bouncy and smooth paste. Transfer into a bowl.
2. Place a small dollop of the fish-mixture on the center of a wonton wrapper (do not over-stuff). Dab a little water around the filling, then bring the sides of the wrapper together to close (the shape should be organic). Pinch and hold for a few seconds to let the wrapper stick, and repeat with the rest. You can place the wontons on a sheet-tray and freeze until hard, then transfer into a zip-lock bag and keep frozen until needed.
3. TO COOK: In a small skillet, heat olive oil and anchovy fillets over medium heat. Use a wooden spoon to crush the anchovies into small bits. Once it starts to sizzle, add thinly sliced garlics and cook until the edges of the garlics start to brown slightly. TURN OFF THE HEAT NOW, and add grated ginger, fresh mint, fresh basil, tabasco sauce and ground white pepper. Swirl to combine and set aside.
4. Bring a pot of water to boil and cook the wonton. They should be done 30 seconds after floating to the surface. With a slotted spoon, drain well and transfer the wontons into the skillet. Toss to coat evenly, then transfer to a serving plate. Dash with more tabasco if needed and serve immediately.

Notes