These light and crunchy wonton nachos are topped with buttery yellowtail, pickled peppers, cilantro, furikake , and a tangy sriracha mayo.
Course Appetizer, Snack
Cuisine Asian
Keyword Asian-Inspired, Fish, Nachos
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Total Time 45 minutesminutes
Servings 3people
Ingredients
Crispy Wonton Chips
1/2packagewonton wrappers
canola or vegtable oil
Yellowtail Wonton Nachos
2filletsDutch Yellowtail1 package
3tbspwhite sesame seeds
3tbspblack sesame seeds
1avocadodiced
cilantro
2green onions sliced
1-2tbspfurikake
Sriracha Mayo
1tbspsriracha
1/4 cupmayo
1tsplemon juicefreshly squeezed
salt
Pickled Chilies
1jalapeño peppersliced thinly
1fresno peppersliced thinly
1/2lemonjuiced
salt
Instructions
Crispy Wonton Chips
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.
While you wait cut wontons in half diagonally.
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.
Sriracha Mayo
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.
Pickled Peppers
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.
Dutch Yellowtail + Assembly
Add 2 tbsp of oil to a pan and heat on medium-low heat.
Remove Dutch Yellowtail fillets and pat dry. Combine sesame seeds on a plate and coat the Dutch Yellowtail fillets in the sesame seeds.
Pan fry the fish until desired doneness. Remove from heat let the fish rest for 5 minutes and cut into cubes.
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.