Alaska Halibut Wonton Soup with Kaffir Lime
Recipe submitted by Alaska Seafood Marketing Institute
Ingredients:
12 oz. Alaska Halibut, cut in 12 pieces, about 1/2 inch each
1-1/2 tsp. hot bean paste
12 wonton wrappers
2 Tbsp. cornstarch, dissolved in 2 Tbsp. water
2 Tbsp. peanut oil
1 Tbsp. minced garlic
1 tsp. minced ginger
1 cup sliced wood-ear or shiitake mushrooms
1/4 cup dry sherry
1 quart fish (or seafood) stock
1/2 cup chopped green onions
2 kaffir lime leaves, chopped
1 tsp. fish sauce
1 tsp. red chili paste
2 Tbsp. rice vinegar
1/4 cup low-sodium soy sauce
2 Tbsp. cornstarch
Procedure:
- Prepare wontons: Coat seafood pieces with hot bean paste. For each wonton, moisten edges with cornstarch paste. Place approximately 1 oz. portions in the center of each wonton. Fold over to make a triangle; seal edges. Bring the two longest points together. Moisten points with cornstarch paste, then overlap and pinch to close. Repeat with all wonton wrappers; set aside.
- In a stockpot or wok, heat peanut oil; add and stir-fry garlic and ginger for 10 seconds. Add mushrooms and sherry; simmer for 1 minute. Add fish stock, green onions, lime leaves, fish sauce and chili paste. Bring to a boil, reduce heat and simmer 5 minutes. Add rice vinegar and wontons; simmer 3 minutes. Blend soy sauce and 2 tablespoons cornstarch in a small bowl; stir into soup. Simmer an additional 2 to 3 minutes. For each serving, ladle 1/4 of soup and 3 wontons into each soup bowl.
