Yellowtail Wonton Nachos

These light and crunchy wonton nachos are topped with buttery yellowtail,
pickled peppers, cilantro, furikake , and a tangy sriracha mayo.

Servings: 3 people

Author:

Prep Time
20 minutes

Cook Time
25 minutes

Total Time
45 minutes

Appetizer Snack

Asian

fish Nachos Asian-Inspired

Instructions

1 Fill a deep pot with approx 1 1/2 to 2 inches of canola or vegtable oil. Heat
oil over medium-low heat until temp reaches 350°. Use a thermometer.
2 While you wait cut wontons in half diagonally.
3 One by one place the wontons in the oil. They will curl up immediately so push
them down with tongs to prevent them from curling in on themselves. Flip after
30 seconds and continue adding wontons one by one without over crowding the pot.
Remove after 1-2 minutes of frying or until golden brown.
4 Combine sriracha, mayo, lemon juice and a pinch of salt. Mix to combine and
place on the side or in the fridge if making in advance.
5 Combine sliced jalapeños and fresno chilis to a bowl or mason jar. Add 1/2 tsp
of salt and the juice of a 1/2 lemon. Let the chilies sit for 30 minutes before
using.
6 Add 2 tbsp of oil to a pan and heat on medium-low heat.
7 Remove Dutch Yellowtail fillets and pat dry. Combine sesame seeds on a plate and
coat the Dutch Yellowtail fillets in the sesame seeds.
8 Pan fry the fish until desired doneness. Remove from heat let the fish rest for
5 minutes and cut into cubes.
9 On a bed of wonton nachos add cubed avocado, Dutch Yellowtail, pickled chillies,
a handful of cilantro, sliced green onions, an a few tbsp of furikake. Top off
with sriracha mayo. Serve immediately.