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1
Sauce.
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2
Combine all ingredients in a mortar and grind to a thick paste.
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3
Reserve to apply to the fish as you eat it.
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4
Soup.
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5
Combine the broth, lime juice, and soy sauce and bring to a boil.
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6
Reduce to a simmer and hold at heat.
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7
Won Tons:.
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8
Sweat, not saute, the vegetables until they are translucent but not browned.
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9
Mix in the chicken and thoroughly combine.
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10
Let the mixture cool.
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11
Lay out won ton wrappers on a cookie sheet that will fit in your freezer.
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12
Using a melon baller or small spoon, place a lump of the mixture in the center of each wrapper.
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13
Brush all four edges of each wrapper with water and cover with a second wrapper.
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14
Carefully press all the edges tight.
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15
Place in your freezer for a few hours then you can remove and bag them and they wont stick together.
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16
Fish.
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17
Add the oil to the skillet and bring the oil to 375 degrees.
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18
Depending on the size of your skillet add more oil to get a depth of 3/4 inch.
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19
Make 3 deep cuts on each side of the fish.
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20
Carefully place the fish in the skillet letting it fall away from you.
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21
Back away from the stove for 7 minutes.
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22
Dont touch the fish or skillet.
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23
Gently turn the fish over using tongs to avoid splashing.
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24
Cook for 4 more minutes, remove and place on a paper towel to drain.
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25
While the fish is draining, put the frozen won tons in the broth and bring back to low boil for two minutes.
