FISH WONTON W/ ANCHOVY, GARLIC , TABASCO
HOW DARE YOU. I’M SUPPOSED TO HAVE TASTE-BUDS OF HIGH CALIBER
As we are preparing for our Tuscany vacation that is fast approaching this Saturday, I’m going to quickly leave you with an even faster recipe.
I threw this together in less than an hour today, in a frantic effort to clean out the freezer (duh, to make way for the incoming fleet of smuggled imported Italian goods), and they turned out to be little drops of afternoon delights. So why fish wonton? Why fish? See, I don’t know about you, but when other people stock up their freezer with prime rib-eye steaks from Cosco, I do mine with frozen catfish fillets. I don’t know why. Cheapness, possibly. Don’t make me admit that I like frozen catfish. I’m supposed to have taste-buds of high caliber. How dare you. No, the point is, I was saying… as I was cleaning out my frozen fish tank, I thought, fish wonton, why not?
Ground fish, here in Asia, is actually quite a common ingredient with wide applications. What it lacks in meaty-ness, it gains in an uniquely light, soft and creamy texture which resembles between ricotta filling and French quenelles. It makes a wonton that is light in body and texture, with a particular sweetness in its gentle nature. To dress it up, I used a deeply savory olive oil with salty specks of anchovies and crispy garlic, brightened with fresh grated ginger, chopped herbs and a subtle zing of tabasco sauce.
Satisfying afternoon pick-me-ups, or, if kept ready in the freezer, light and well.. relatively healthy meal on demand.
