by Jamison Godfrey •
Flathead is probably the main staple fish in Tasmania when it comes to catching a feed.
Everyone that does eat them always has their preference on how to prepare them: dusted in seasoned flour and barbequed or crumbed and shallow fried are all popular with locals here, but what about something different like wontons?
As long as the bones and skin are all removed the rest is so simple, you just need to find your nearest Asian grocer and grab some wonton wrappers and some rice wine, have a successful flattie session and the rest of the ingredients should be in your pantry.
Try them next time you have a few mates over, they won’t disappoint them
300g boneless skinless flathead fillets sliced finely
1 ½ teaspoons white sugar
1 ½ tablespoons rice wine
1 tablespoon soy sauce
1 tablespoon fresh ginger peeled and finely diced
2 stems of spring onion sliced finely
¾ teaspoon sesame oil
30-40 wonton wrappers (I made 32 from this recipe)
Place all the ingredients together in a mixing bowl except for the wonton wrappers and combine well. Lay out four wrappers at a time and brush each side with a little water.
Spoon some mixture into the centre of each wrapper then begin to close the wonton up with your fingers to represent a small money bag, squeeze the top tightly. Repeat this process until all the mixture is used.
Place the wontons into a steamer and cook for about 10 minutes in batches of 8-10, cook until all are done. Serve with your favourite dipping sauce or simply serve on their own, these also can be fried if preferred.
This recipe is from award winning chef Jamison Godfrey of the
Drunken Admiral restaurant in Hobart, Tasmania. If you’re ever in Hobart
we highly recommend visiting the Drunken Admiral and sampling their
delicious menu of seasonal, local produce for yourself.
More info: www.drunkenadmiral.com.au