Cheesy Chili Fish Wonton w/ Red Cabbage Slaw Recipe


  • 400g tilapia fillets, roughly chopped
  • 1 egg beaten
  • 2 sprigs spring onion
  • 1/4 cup carrots, finely diced
  • 1-2 pcs finger chili, chopped
  • 1/4 cup mushroom, chopped
  • 1 pack Cheese slices
  • 1 pack wanton wrappers
  • Oil for deep frying

Red Cabbage Slaw

  • 1 pc orange, juice
  • 1/2 pc lime, juice
  • 1/2 small red onion, thinly sliced
  • 2 garlic cloves, minced
  • 1/4 cup fresh basil leaves, chopped
  • 1 tablespoon honey
  • 1/4 cup oil
  • Salt and pepper to taste
  • 1/2 head red cabbage, finely shredded

Cooking Instructions:

  1. Place fish in a food processor, pulse and set aside.
  2. In a bowl, combine onion, mushrooms, carrots, finger chili, spring onion and fish.
  3. Season with salt and pepper.
  4. Spoon fish mixture on the center of the wonton wrapper.
  5. Top with sliced cheese and fold into triangles and seal edge with beaten eggwash.
  6. Heat vegetable oil in a frying pan. Fry wonton until golden brown on both sides.
  7. Top over red cabbage slaw and garnish with parsley.

Red Cabbage Slaw

  1. Combine orange and lemon juice with honey, oil and whisk together.
  2. Add in the rest of the ingredients and season with salt and pepper and toss.
  3. Let sit for 15-20 minutes in the refrigerator before serving.

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