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Hot & Sour Salmon Wonton Bites

hot and sour salmon wonton bites



¼ C lightly packed brown sugar

¼ C tamarind puree

1 T fish sauce

1 lime, rind finely grated, juiced

20 wonton wrappers

Vegetable oil, to deep-fry

250g hot smoked salmon, coarsely flaked

2 spring onions, finely chopped

¼ C thread coconut, toasted

3 T finely chopped fresh coriander leaves, plus extra sprigs, to serve

1 t finely chopped fresh ginger

½ t chilli flakes

2 long fresh red chillies, thinly sliced, to serve



  1. Place the brown sugar, tamarind puree and fish sauce in a small saucepan over medium heat. Bring to a gentle simmer and cook for 3-4 minutes or until the sugar dissolves. Remove from heat. Allow to cool slightly, then stir in the lime juice. Set aside until ready to serve.
  2. Use a 6cm round cutter to cut wonton wrappers into circles. Pour enough oil into a saucepan to reach a depth of about 10cm. Place over medium-high heat and heat until a cube of bread added turns golden brown in 15 seconds. Cook wonton circles, in batches, turning, for 1 minute or until light golden. Use a slotted spoon to transfer to a plate lined with paper towel to drain. Set aside until cooled completely. Store in an airtight container until ready to serve.
  3. Combine the salmon, spring onion, coconut, coriander, ginger, chilli flakes and lime rind in a large bowl.
  4. Just before serving, spread wontons with a little tamarind caramel. Spoon salmon mixture on top. Add chilli and extra coriander sprigs. Serve with remaining caramel.


Makes 20.

Recipe adapted from


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