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Fish Pouches with Lemon Dipping Sauce

Tuesday, December 29, 2009




I’ve discovered from a cookbook which feature minced fish wrapped in wanton wrappers and deep-fried. I thought, “ Wow, this sounds good. Something different from the usual pork mince that i used. ” And so, my culinary learning has broaden again. 

Tempted to try the recipe, i decided on a weekend evening to make it for dinner. As i was mincing the fish fillets in the food processor, the idea came to me that i could mince the other ingredients with the fish too. This way, they would blend together better to produce better taste, right? 

Nevertheless, after all the hard work ( hehe ), the fish pouches were ready and YS ( little sis ) came into the kitchen to try it. 

“ Hmm, it’s great. What is inside it? ”, she asked. 

 “ Fish ”, i reply. 

“ Heh, fish? What fish? I didn’t taste any fish. ” 

 “ Hahaha . ”




Fish Pouches with Lemon Dipping Sauce



400 g                    firm white fish fillets, minced 

1 tbsp                    spring onions, chopped 

1 tsp                       fresh ginger, finely chopped 

1 tsp                       garlic, mashed 

3 tsp                       Chinese barbecue sauce 

*24                         wanton wrappers 

Lemon Dipping Sauce: 

2 tsp                       cornflour 

2 tbsp                     lemon juice 

1 tsp                        light soy sauce 

125 ml                    water 

1 tsp                        concentrated chicken stock 

1/2 tsp                    brown sugar 

→  Blend corn flour with lemon juice in small saucepan, stir in remaining ingredients; 

      stir over heat until sauce boils and thicken slightly. 



1.    Blend fish in food processor until it forms a paste. 

2.   Combine fish paste with spring onion, ginger, garlic and barbecue sauce in a medium bowl. 

3.    Place 1 teaspoonful of fish mixture in centre of each wanton wrappers, dap edges with water

         and gather edges over filling to form pouch shape, pinch to seal. Repeat with remaining fish

          mixture and wrappers. 

4.    Deep-fry pouches, in paches, in hot oil, until lightly browned and cooked through ( do not

         have oil too hot or pouches will overbrown brfore cooking through ). Remove from oil and

         drain on absorbent paper. 

5.    Serve with lemon dipping sauce. 


   * The nos. of wanton wrappers used depends on the size of the the fish poches made.


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