Recipe: Gold-Medal Winning Wonton Fish Tacos with Asian Root Vegetable Slaw

Posted on March 13, 2013 in Senior Lifestyle Options for Swan Creek Retirement Village

Swan Creek Retirement Village's Chef Patrick Young and Chef Stacy Chesney entered this prize-winning dish into the 2013 Chef's Challenge.

Wonton Fish Tacos

Click here for a photo album of the event.

Wonton Fish Tacos with Wasabi Sauce

Makes 6 servings

6- to 4-ounce fresh salmon filets, cut in thirds
18 wonton wrappers
¾ of an egg white
2 Tbsp water
3 Tbsp black sesame seeds
2-½ Tbsp sour cream
2-½ Tbsp mayonnaise
1/8 tsp seasoned salt
¾ tsp wasabi powder
1 tsp horseradish
3 lemons, for garnish
6 sprigs rosemary, garnish
6 edible orchids, garnish

Special equipment needed: Six pieces of wood, 14 inches long, 2-½ inches wide, and ¾-inch thick. Wrap each in foil and spray with nonstick cooking spray.

Whisk together the egg white and water. Lay out wonton wrappers on a clean dry surface and brush each one with the egg white mixture then sprinkle with sesame seeds.

Stand the foil-wrapped pieces of wood up on a baking sheet and drape three wonton wrappers over each one. Bake in a 325 degree convection oven for 7 minutes.

Wasabi sauce: Combine sour cream, mayonnaise, seasoned salt, wasabi powder and horseradish.

Bake the salmon pieces in the oven until they reach an internal temperature of 165 degrees.

Asian Root Vegetable Slaw

Makes 6 servings

1 Tbsp soy sauce
1 Tbsp low sodium soy sauce
2 pumps thickening gel
1 Tbsp sesame oil
3 Tbsp rice vinegar
1 Tbsp toasted sesame seeds
½ cup water
2 packets Splenda with fiber
6 ounces julienne-cut parsnips
3 ounces julienne-cut carrots
3 ounces julienne-cut golden beets
3 ounces julienne-cut pea pods
3 ounces thinly sliced green cabbage
3 ounces thinly-sliced red cabbage
3 ounces Enoki mushrooms

In a bowl, mix together the soy sauces, thickening gel, sesame oil, rice wine vinegar, sesame seeds, water and Splenda until ingredients are mixed well.

In another bowl, toss together carrots, beets, pods, cabbages and mushrooms.

Add the contents of the first bowl (dressing) to the vegetable bowl and let stand together in the refrigerator.

PLATING: Divide the slaw into six portions and lay down the center of the plates.

Place three baked wontons on each bed of slaw and put one piece of salmon into each wonton.

Garnish with the wasabi sauce, lemon, rosemary sprig and edible orchid.

Nutritional information
Calories: 470.5
Fat: 22.83 grams
Sodium: 735.54 milligrams
Fiber: 7.56 grams

This dish was created by Chef Patrick Young and Chef Stacy Chesney.

The total raw food for one finished plate cost the chefs $4.99.

Click here for more details on the challenge.


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