Go Back
Print

Yellowtail Wonton Nachos

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 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 3 people

Ingredients

Crispy Wonton Chips

  • 1/2 package wonton wrappers
  • canola or vegtable oil

Yellowtail Wonton Nachos

  • 2 fillets Dutch Yellowtail 1 package
  • 3 tbsp white sesame seeds
  • 3 tbsp black sesame seeds
  • 1 avocado diced
  • cilantro
  • 2 green onions sliced
  • 1-2 tbsp furikake

Sriracha Mayo

  • 1 tbsp sriracha
  • 1/4 cup mayo
  • 1 tsp lemon juice freshly squeezed
  • salt

Pickled Chilies

  • 1 jalapeño pepper sliced thinly
  • 1 fresno pepper sliced thinly
  • 1/2 lemon juiced
  • 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.