Best. Nachos. Ever. These Asian-inspired yellowtail wonton nachos are a fresh and delicious twist on a favorite. Hitting the 4 elements of cooking salt, acid, fat and heat they are extremely balanced in flavor a wildly addicting. These light and crunchy homemade wonton chips are topped with buttery yellowtail, pickled peppers, fresh and vibrant cilantro, furikake packed with umami, and a tangy and sweet sriracha mayo. Have just one chip and you might find yourself eating the whole tray.
It’ll be really hard to get better wonton nachos out, and a huge reason is the Dutch Yellowtail. Sure, you can make this dish with salmon or tuna, but there is something about the delicate buttery taste and firm bite that Dutch Yellowtail has. Best part you can find this delicious sashimi grade fish frozen in the seafood area of Whole Foods. And because it’s frozen you don’t have to rush to make this dish the day you buy the yellowtail.
If you have read any of my previous fish and seafood recipes you know I am big on cooking with seafood that is not only versatile, and delicious, but sustainable. Dutch Yellowtail is certified and approved by the Aquaculture Stewardship Council and Best Aquaculture Practices. This fish is raised antibiotic and GMO free in a 100% green energy land-based farm. Not only that but they are truly raising the bar when it comes to aquaculture tech innovation, using wind, solar, and biogas with a state-of-the-art recirculating aquaculture system. It really is a fish like no other, find more information on Dutch Yellowtail HERE!
These homemade wonton chips MAKE this dish. Before you try and throw these toppings on nacho chips consider making your own wonton chips. Yes frying can be intimidating, but they take just a few minutes to fry up and are worth the extra work.
Heat the Oil – In a large pot over medium heat add approx. 1 1/2 to 2 inches of a neutral high smoke point oil. Best options here are either canola or vegtable oil. Using a thermometer, heat to oil between 325 and 350 degrees.
Prep the Wontons – While you wait for the oil to heat prep the wontons by cutting the square wrappers diagonally in half. Also prep your frying station. Have tongs on hand, and a place to drain the chips after you pull them. I use a cookie drying rack over a sheet pan.
Fry the Chips – One by one drop the wonton wrappers into the fryer. They will immediately curl in on themselves, so push them back with the tongs to prevent this as much as possible. After abut 30 seconds flip and continue frying for 1-2 minutes before removing. You know they are done when they are bubbly and brown. You will have a handful of nachos going at each batch, just make sure you do not over crowd the pan.
What You’ll Need for Yellowtail Wonton Nachos
- Dutch Yellowtail
- Wontons – I recommend making your own chips. Especially since you won’t be able to find wonton chips in the store. Wonton wrappers can be bought in an Asian specialty market, and are sold in a stack of about 50. Just make sure you read the label because other dumpling wrappers are in almost identical packaging. Read above for step by step instructions on how to make them!
- Green Onions – Just the green part. Save the white part for another recipe.
- Jalapeños – Don’t be afraid, these and the Fresno Chillies will get a quick pickle in salt and lemon juice before going on this dish. If you are more sensitive to heat remove the seeds before pickling.
- Fresno Chilies
- Furikake – I am obsessed with this condiment. If you aren’t familiar with furikake it is a Japanese seasoning made up of nori, sesame seeds, and salt at its base. There are endless varieties of this condiment and the options can be overwhelming. For this dish look for a nori furikake. You will find on your hunt there are varieties with kimchi, wasabi, bonito, the list goes on and on. My favorite brand is HERE.
- Mayo – Best mayo to use here is Kewpie, but whatever mayo you have on hand also works.
- Sesame Seeds – I like to make a mix of white and black, but feel free to use one or the other.
- Lemon Juice
Go Ahead Dive In
Looking for more Asian inspired recipes? Check out the below!
This post contains affiliate links, which means that I may receive a commission if you make a purchase using these links. As an Amazon Associate I earn from qualifying purchases.
Yellowtail Wonton Nachos
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
- 2 green onions sliced
- 1-2 tbsp furikake
- 1 tbsp sriracha
- 1/4 cup mayo
- 1 tsp lemon juice freshly squeezed
- 1 jalapeño pepper sliced thinly
- 1 fresno pepper sliced thinly
- 1/2 lemon juiced
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.
- 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.
- 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.