Paul cooks

Hake and Ginger Steamed Wontons served in a Aromatic Vietnamese Pho Broth

Paul Ainsworth with his Hake and Ginger Steamed Wontons served in a Aromatic Vietnamese Pho Broth
Preparation time:
20 minutes 
Cooking time:
45 minutes

The perfect side dish to your oriental feast, check out Paul’s hake and ginger steamed Wontons. Filled with delicate hake and packed full of aromatics, these flavoursome morsels are served in a fragrant Vietnamese pho broth.

  • Ingredients

    For the pho broth:
    • 1 litre golden/roasted chicken stock
    • 5 chicken wings roasted in the oven 180c until golden brown
    • 15g fresh root ginger
    • ½ red chilli (add more or less to desired taste)
    • ½ stick lemongrass
    • 1 clove garlic
    • 1 star anise
    • 2 cloves
    • 1 tablespoon soy sauce
    • 6 coriander stalks
    For the pho vegetables:
    • 1 carrot peeled
    • 3 spring onions
    • 5 radishes
    • 60g fine French beans or mangetout
    • ½ red or green chilli
    • 10g coriander leaves
    • 6 basil leaves
    • 1 tablespoon sesame seeds
    • 1 tablespoon black sesame seeds
    For the hake and ginger steamed dumplings:
    • 300g skinless hake fillet or any sustainable white fish
    • 25g sushi pickled ginger chopped finely
    • 5g chives chopped finely
    • 3 spring onions sliced thinly
    • 2 cloves garlic chopped finely
    • 1 lemon/ lime zest
    • Salt and pepper for seasoning
    • 1 packet wonton pastry sheets
    • 1 tablespoon sesame oil
  • Method

    For the pho broth: 
    • In a large saucepan, add the chicken stock and roasted chicken wings and bring to the simmer
    • Slice the ginger, garlic, chilli, and lemongrass thinly, then add to the chicken stock. Reduce from a simmer down to the lowest temperature on the hob.
    • Add the cloves, star anise, coriander stalks and soy sauce to the stock and remove from the heat to infuse for 30/40 minutes.
    • Strain the stock through a fine sieve into a fresh pan ready for reheating and serving.
    For the pho vegetables: 
    • In a frying pan over a medium to high heat, add the sesame seeds and toast them until the white seeds are golden. Remove from the pan for serving.
    • Slice the radishes and spring onions very finely, add to a bowl of iced water, and leave for 20 minutes. This will make them vibrant and crispy.
    • Cut the carrot into thin matchstick size pieces and set aside.
    • Slice the beans and chilli on the angle nice and thinly and set aside with the carrot.
    • Remove the veg from the iced water and strain on a paper towel. Add these also to the plate of other vegetables along with the fresh herbs.
    • The plate of crunchy vegetables can be served on the table alongside the broth and steamed dumplings; the idea is to add the crunchy veg to the bowl with the dumplings and broth.
    For the hake and ginger steamed dumplings: 
    • Roughly dice the fish and place it into your Kenwood food processor. Using the blade attachment, pulse the fish until it's broken down and forming a ball in the machine.
    • Remove the fish and add to a bowl. Now add the ginger, garlic, zest and some salt and pepper and mix them together.
    • Finish the mix by adding the chopped chives and spring onions and fold through the fish mix.
    • Form the mix into small balls of about 10-15g each, and set them on a tray. Take one round wonton sheet in your hand and place a fish ball into the centre of the pastry. Fold up the edges of the pastry to form a cupcake case around the fish, leaving the top open.
    • To cook the wontons, lightly oil a piece of baking paper with sesame oil and use it to line the inside of a steaming basket. Place the dumplings into the basket, keeping them separate so they don't stick together.
    • Place the lid on top and steam over a pan of boiling water for 3 minutes.
    • Place the steamed dumplings into a bowl and pour over the aromatic hot broth. Serve alongside them the crunchy vegetables, adding to the bowl as desired.

Made with these products

Shared by Paul Ainsworth

More by Paul Ainsworth