• Wonton filled with line fish tatane

    Serves: 4 - 6
    Cooking Time: 50 mins


    • 1 small cucumber, seeded and sliced
    • salt, to taste
    • 1 small red onion, finely chopped
    • zest and juice of 1 lime
    • 1 green chilli, seeded and finely chopped
    • 8 capers, finely chopped
    • 45ml (3 tbsp) fresh dill, finely chopped
    • 45ml (3 tbsp) crème fraîche
    • 100g line fish, finely sliced
    • salt and freshly ground black pepper, to taste
    • round wonton sheets, steamed
    • 60ml (¼ cup) extra virgin olive oil
    • baby sprouts, to serve 



    Toss the cucumber with the salt and leave to drain in a colander for about 30 minutes. Wring out the remaining water from the cucumbers.


    Gently mix the cucumber, onion, zest, juice, chilli, capers, dill, crème fraîche and fish. Season.


    Place a wonton sheet on a serving dish and pile with tablespoonfuls of the fish mixture. Drizzle with the oil and top with baby sprouts.