I’ll admit, I’ve been in a cooking lull. As much as I love the art of cooking in and of itself, I haven’t felt very inspired for awhile. Maybe the rainy Portland winter got to me; maybe it’s because most of the friends I share food with are dieting… who knows.

This recipe is ideal to make as a group or a couple or even with kids because it doesn’t require a lot of concentration  – it’s just simple and fun. Paired with a tender white fish in a crispy wonton, it’s an appetizer or a meal in itself.

Thai Pesto:

• 1 cup packed basil leaves
• 1/3 cup chopped cashews
• Zest from 1 lime
• Juice from 1/2 lime
• 1 tsp fresh grated ginger
• 1 tsp soy sauce (and extra for dipping)
• 1/4 tsp dried lemongrass
• 3 tbsp olive oil

 

Put all the ingredients (except the olive oil) in a food processor and blitz.

Add the olive oil as you’re blending to emulsify.

 

Bake or pan sear your whitefish (we used halibut) until tender and flakey. Set aside to cool.

Brush store-bought wontons lightly on one side with olive oil and shape to fit the cups of a small muffin pan. Bake at 350 for about 10 minutes or until they are just golden and crispy.

Fill the wontons with fish and pesto. 

 

Serve with soy sauce. Enjoy!