Smoked barramundi thai salad wonton cups
December 6, 2019
![SMOKED BARRAMUNDI THAI SALAD WONTON CUPS](https://infinitybluebarramundi.com.au/wp-content/uploads/2019/12/BARRA2173-1280x853-1.jpeg)
Packed full of our decadent smoked barramundi, these Thai wonton cups are the perfect addition to any party or gathering.
Makes 24 canapes
Prep Time: 30 minutes
Cooking Time: 15 minutes
Ingredients:
- 24 wonton wrappers, cut to 8cm rounds
- Canola spray oil
- ½ cup store bought Asian chilli jam
- ¼ cup crispy shallots, to garnish
- Micro herbs, to garnish
Nam Jim:
- 1 shallot, chopped
- 1 birds eye chilli
- 1 garlic clove
- 6 coriander roots, cleaned
- 40g brown sugar
- 60ml lime juice
- 30ml fish sauce
Smoked Barramundi Salad:
- 500g smoked barramundi, flesh flaked into small pieces
- 1 large red chilli, deseeded and finely shredded
- 3 kaffir lime leaves, deveined and very finely shredded
- 2 handfuls fresh herbs (any mix of Vietnamese mint, regular mint, coriander and Thai basil)
Method:
- Preheat oven to 180°C (160°C fan-forced).
- Generously spray a 24-hole mini muffin tray with canola oil. Press a wonton round into each hole of the tray. Generously spray the inside of each wonton cup with canola oil.
- Bake in the oven for 8-9 minutes, until golden brown and crisp.
- Remove from the oven and allow to cool in the muffin tray before removing. (These can be made ahead of time and stored in an airtight container for up to 3 days.)
Nam Jim:
- Combine all of the ingredients in a small blender or mortar and pestle. Blitz to combine. Set aside.
Smoked barramundi salad:
- Gently toss all of the ingredients in a medium sized bowl.
- Drizzle with 3 Tablespoons of the nam jim, and gently toss again.
To assemble:
- Spoon the chilli jam into a piping bag or disposable ziplock bag, and cut off the tip.
- Pipe approx. ½ tsp of chilli jam into the base of each wonton cup. Fill each cup with a pile of the barramundi salad. Spoon a little extra nam jim over each salad cup, and garnish with a pinch of crispy shallots and micro herbs to finish.