Go Back
Vietnamese Fish Lettuce Wraps

Vietnamese Fish Lettuce Wraps & Sushi Rice

Vietnamese Fish Lettuce Wraps: Tasty lettuce wraps are a great compliment for big, bold flavors. In this recipe you use tender, flaky, cod fish for the filling, and to spice it up with a little curry spice blend. The fish sauce, lime juice, sugar, water, and chili garlic sauce makes the ideal drizzling for this dish. 
Prep Time 20 mins
Cook Time 10 mins
Course Main Course
Cuisine Vietnamese
Servings 2
Calories 740 kcal

Equipment

  • small saucepan
  • medium skillet

Ingredients
  

  • curry powder use 2 tsp
  • 10 oz pkg cod fillets
  • 1 pkt chili garlic sauce
  • 1 oz fish sauce
  • 1 romaine heart
  • 1 oz salted peanuts
  • 1 lime
  • ¼ oz fresh cilantro
  • 1 shallot
  • 5 oz sushi rice
  • neutral oil
  • coarse kosher salt
  • sugar

Instructions
 

  • Cook rice: In a small saucepan, combine rice, 1 cup water, and ¾ teaspoon salt. Bring to a boil. Cover, reduce heat to low, and cook until rice is tender and water is absorbed, about 15 minutes. Keep covered until ready to serve.
  • Prep ingredients: Meanwhile, peel and thinly slice shallot into thin rings. Pick cilantro leaves from stems; thinly slice stems, keeping leaves whole. Squeeze 2 tablespoons lime juice into a medium bowl. Coarsely chop peanuts. Trim and discard end from lettuce, then separate leaves, keeping them whole.
  • Make sauce: To the medium bowl with lime juice, add fish sauce, chili garlic sauce, ¼ cup warm water, and 2 tablespoons sugar; stir to combine. Add cilantro stems and 2 tablespoons of the shallots (save rest for step 4). Set aside until step 6.
  • Fry shallots: Heat ¼ inch oil in a medium skillet over medium-high. Add remaining shallots and fry until golden brown, stirring constantly to ensure even browning, 2–3 minutes. Using a slotted spoon, transfer shallots to a paper towel-lined plate. Season with salt. Reserve skillet with oil for step 5.
  • Season & cook cod: Pat cod dry, pressing out excess water if necessary. Cut into 2-inch pieces. In a small bowl, combine 2 teaspoons of the curry powder and a pinch of salt. Rub curry mixture all over fish. Heat reserved oil in skillet over medium-high. Add cod and cook until lightly browned, 2 minutes per side. Transfer to a paper towel-lined plate; sprinkle with salt.
  • Assemble & serve: Fluff rice with a fork. Assemble lettuce wraps at the table, filling each lettuce leaf with some of the rice and cod. Drizzle with sauce and top with fried shallots, peanuts, and whole cilantro leaves

Video

Notes

ALLERGENS
Fish, Sulphites and Peanuts. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword dairy free, fish, GLUTEN FREE, healthy