Whitefish Won-Ton in China Moon Fish Fumet

Name: Whitefish Won-Ton in China Moon Fish Fumet
Yield: Filling makes 40 won-ton Soup Serves 4 in large bowls, 6 to 8 in small bowls
Cuisine: China
Ingredients: 2 tablespoons finely chopped coriander; 2 tablespoons finely chopped Chinese chives; 2 tablespoons thinly sliced green and white scallion rings; 8 cups China Moon Fish Fumet; Roasted Szechwan Pepper-Salt; 1 pound fish paste; 1 tablespoon finely minced fresh ginger; ⅓ cup finely shredded carrot; 6 fresh water chestnuts, finely diced; Kosher salt; 2 cups finely diced Napa cabbage; 1 medium egg white, lightly beaten; Sprigs of fresh coriander (optional) and Fried Ginger Threads, for garnish; ¼ cup finely chopped Chinese chives; 1½ teaspoons Chinese rice wine or dry sherry; ½ cup finely shredded carrot; 1 cup finely slivered Napa or celery cabbage; ¼ teaspoon Freshly ground black pepper; 1 tablespoon China Moon Hot Chili Oil; ¼ cup thinly sliced green and white scallion rings

Preparation info

Filling makes
4
won-ton Soup Serves in large bowls

Difficulty
Easy

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

The fish purée that is the base of these delicate won-ton is easily bought in a Chinatown fish market, or you may make your own by grinding impeccably fresh fish in a food processor. Moist fish with a high oil content, such as sablefish (black cod) and salmon, work well. Use an additional egg white to bind the fish together if its own fats are not sufficient to form a gelatinous purée.

The won-ton may be filled and poached a day or two in advance of serving. Leftovers are yummy deep

Ingredients

Asia
China
Pescatarian
Spicy
Soup

Ingredients

Method