Steamed Fish and Bacon Wontons with Sweet Chilli Sauce

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  • Serves


    as a starter
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Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

This is a take on a traditional Chinese dim sum, where I’ve replaced air-dried pork with bacon. You can use any white fish as long as all bones and skin are removed — I used prawn meat. The mixture will keep in the fridge for 2 days.


  • 300g(10 ½ oz) white fish, finely chopped
  • 100 g(3 ½ oz) sliced smoked rindless bacon, cooked until crisp, cooled and finely chopped
  • ½ teaspoon fresh ginger, finely grated or candied ginger
  • 3-4 smallish spring onions, finely sliced, use all of the green
  • 6 large mint leaves, finely shredded
  • 1 teaspoon Thai fish sauce or ½ teaspoon salt
  • 10 wonton wrappers, 8-10 cm(3-4 in) square


Combine fish, bacon, ginger, spring onions, mint and Thai fish sauce. Lay wonton wrappers on a bench and divide mixture among the wrappers. Fold the corners into the centre, pressing hard to make them stick to the mixture.

Lightly oil a plate, sit it in a hot steamer and place it on a pot of boiling water. Place wontons on the plate, cover and cook on a rapid boil 6-8 minutes. To test if they’re cooked, insert a fine knife – it should come out clean. To serve, place wontons on a plate with a bowl of Simple Sweet Chilli Sauce on the side.

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