wonton soup
Before my demise on the weekend, when a virus laid me horizontal for 3 days, I had been playing in the kitchen.
As I mused last Thursday I did end up making Ange’s wontons with flathead rather than prawns. The soup and the dumplings made a fabulous, warming and nutritious meal.
Wontonly Fishy Soup
the soup part
4 flathead fillets
a handful of fresh shitake mushrooms
1-2 spring onions
a knob of ginger
a little coriander root
1 small chilli
fish sauce, to taste
the wonton/dumpling part
very similar ingredients but use the flathead meat from above and substitute it for prawns with this recipe
First skin and bone the fillets. As the flesh will be mulched up in the food processor to make the wantons, it doesn’t matter how roughly you do it. I give the tips of the tails and skin to the cat – I have no choice really, she’s very persistent when it comes to fish!
Take the bones and any scraps and cover amply with cold water. Bring to the boil then simmer for about 15 minutes. I was privy to a conversation with one of Melbourne’s leading seafood chef’s a year or two ago who said to not to be afraid, you can simmer for much longer when making fish stock. So really, it’s up to you how long you cook them for. Strain to remove the bones and skim of the flotsam.
Now you have a very basic stock.
With your fish meat follow the wonton recipe. I used round gyoza wrappers, because that is one less additive without the yellow colouring! With a generous teaspoon of mixture in each wrapper I twisted the top to make money bag shapes and set aside wrapped in a damp tea towel.
The soup part is cunningly simple. Finely slice the herbs and vegetables and bring to a simmer in the broth. Add some fish sauce. A little goes a long way so put in a teaspoon or 2, then taste. It should be salty but not over powering. The combination of the fish sauce and the shitake mushrooms makes a delicious broth. If using dried shitakes add the soaking water to the pot.
When the soup comes to a boil, add the wontons and simmer for 5-7 minutes.
The little money bags full of spicy seafood plumped up while cooking and looked fantastic. With the wontons, it turned a delicate vegetable studded broth, into a hearty meal.
I have made a similar combination and instead of putting inside wrappers, just formed into balls. The fish ball soup version suits the carb nazis and is gluten-free. Rice noodles also work well with the balls.
As I mused last Thursday I did end up making Ange’s wontons with flathead rather than prawns. The soup and the dumplings made a fabulous, warming and nutritious meal.
Wontonly Fishy Soup
the soup part
4 flathead fillets
a handful of fresh shitake mushrooms
1-2 spring onions
a knob of ginger
a little coriander root
1 small chilli
fish sauce, to taste
the wonton/dumpling part
very similar ingredients but use the flathead meat from above and substitute it for prawns with this recipe
First skin and bone the fillets. As the flesh will be mulched up in the food processor to make the wantons, it doesn’t matter how roughly you do it. I give the tips of the tails and skin to the cat – I have no choice really, she’s very persistent when it comes to fish!
Take the bones and any scraps and cover amply with cold water. Bring to the boil then simmer for about 15 minutes. I was privy to a conversation with one of Melbourne’s leading seafood chef’s a year or two ago who said to not to be afraid, you can simmer for much longer when making fish stock. So really, it’s up to you how long you cook them for. Strain to remove the bones and skim of the flotsam.
Now you have a very basic stock.
With your fish meat follow the wonton recipe. I used round gyoza wrappers, because that is one less additive without the yellow colouring! With a generous teaspoon of mixture in each wrapper I twisted the top to make money bag shapes and set aside wrapped in a damp tea towel.
The soup part is cunningly simple. Finely slice the herbs and vegetables and bring to a simmer in the broth. Add some fish sauce. A little goes a long way so put in a teaspoon or 2, then taste. It should be salty but not over powering. The combination of the fish sauce and the shitake mushrooms makes a delicious broth. If using dried shitakes add the soaking water to the pot.
When the soup comes to a boil, add the wontons and simmer for 5-7 minutes.
The little money bags full of spicy seafood plumped up while cooking and looked fantastic. With the wontons, it turned a delicate vegetable studded broth, into a hearty meal.
I have made a similar combination and instead of putting inside wrappers, just formed into balls. The fish ball soup version suits the carb nazis and is gluten-free. Rice noodles also work well with the balls.
Labels: dairy-free, favourites, recipes, seafood, soup
posted by GS at 9:55 pm
1 Comments:
The soup base sounds like a very simple yet delicious base for the wontons, I must admit I do love wonton soup too, thanks for using my (stolen) recipe!
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