Prepare Green Aromatics: Place all the ingredients for the Green Aromatics in a blender and pulse until the mixture resembles a paste.

Green Aromatics can be stored in the refrigerator for up to 3 days or frozen for 1 month.

 Prep the Fish: Smear the white fish with Green Aromatics. Steam the fish in a steamer or a wok set up as a steamer until the fish is cooked through but still very moist (about 10 minutes).

Pull the skin off of the fish and flake the flesh with your fingers. Add the aioli, citrus juices, scallions and carrots. Mix together.

Cut the wonton skins with a cookie cutter to the desired size, if necessary. Place a small amount of fish in the center. Moisten the wonton skin with a little water and pinch the edges together as close to the center as possible. Transfer the finished dumplings to a sheet pan and cover loosely with a damp towel. Continue making the dumplings.

To serve: Set up your wok as a steamer and steam the dumplings for 8-10 minutes directly from the freezer, or until they are warmed through and the wrapper is translucent. Garnish with wasabi peas or scallions.