Fish Lettuce Wraps with Peanut Sauce
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
4
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Calories
726 kcal
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Course
Main Course
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Cuisine
Eastern European
Fish Lettuce Wraps with Peanut Sauce
Description
Fish Lettuce Wraps with Peanut Sauce use crispy baked fish sticks as a protein base wrapped in butter lettuce leaves. The Asian slaw features shredded purple cabbage, green cabbage, carrots, green onions, and cilantro coated in a dressing made from rice vinegar, sugar, soy sauce, minced ginger, and sesame oil emulsified together to provide a tangy, slightly sweet, and aromatic crunch.
The accompanying Thai peanut sauce is a smooth blend of peanut butter, coconut milk, fresh ginger, garlic, soy sauce, lime juice, brown sugar, and crushed red pepper flakes. This sauce adds richness, acidity, and mild heat that complements the fresh crunch of the slaw and the mild fish.
To assemble, crisp fish sticks are placed onto butter lettuce leaves topped with generous amounts of slaw and drizzled with the peanut sauce. This combination offers a satisfying contrast of textures and layered flavors, making it a good option for a light lunch or appetizer.
Using two fish sticks per wrap yields about ten wraps, enough for a meal. Leftover slaw can be enjoyed with other dishes like grilled chicken or Asian tacos. Coconut milk from the can may separate; stirring it together before mixing ensures a creamier sauce. The recipe suggests keeping the fish sticks warm in the oven while preparing the slaw and sauce for timing coordination.
Ingredients
- 1 (19-oz) package fish sticks Gorton's 100% Whole Fillet
- 2 butter lettuce heads
For the Asian slaw
- 1/2 cup rice vinegar
- 1/4 cup granulated sugar
- 1 tablespoon soy sauce
- 3 tablespoons ginger minced, fresh
- 1/4 cup sesame oil
- 3 cups purple cabbage shredded
- 3 cups green cabbage shredded
- 3 cups carrot 3-4 large carrots, shredded
- 1/2 cup green onions chopped
- 1/4 cup cilantro chopped, fresh
For the Thai Peanut Sauce
- 2/3 cup peanut butter
- 1/2 cup coconut milk from a can
- 2 tablespoons ginger fresh
- 2 cloves garlic
- 2 tablespoons soy sauce
- 1/4 cup lime juice about 2 limes
- 1 teaspoon brown sugar
- 1/4 teaspoon red pepper flakes crushed
- 1/4 teaspoon salt
Instructions
Bake the fish sticks:
- Preheat your oven to 450 degrees F. Spray a large baking sheet with nonstick spray (line with foil first for easy cleanup).
- Line up Gorton's 100% Whole Fillet Fish Sticks on the pan; there are 20 in a package. Bake at 450 for 10 minutes. Remove from the oven and use a spatula to flip each fish stick over. Return to the oven and bake at 450 for another 5-8 minutes, until the fish sticks are crispy and golden. Remove and turn off the oven. Return to the oven to keep warm once the temperature inside has gone down a bit.
Asian Slaw:
- Meanwhile, in a large bowl whisk together 1/2 cup rice vinegar, 1/4 cup sugar, 1 tablespoon soy sauce, and 3 tablespoons minced ginger. While you whisk, slowly pour in 1/4 cup sesame oil. You must be whisking or the oil and vinegar will not emulsify.
- Add 3 cups each shredded purple cabbage, green cabbage, and carrots. (See photos for a cabbage shredding refresher). Add the green onions and cilantro and stir it together to coat the slaw with the dressing.
- Set aside for at least 15 minutes to let it marinate.
Thai Peanut Sauce:
- While the slaw is marinating, make the peanut sauce. In a blender or food processor, add 2/3 cup peanut butter, 1/2 cup coconut milk*, 2 tablespoons ginger (you can just chop off a knob that looks like it will be about 2 tablespoons), 2 cloves garlic, 2 tablespoons soy sauce, 1/4 cup lime juice, 1 teaspoon brown sugar, 1/4 teaspoon crushed red pepper flakes, and 1/4 teaspoon salt.
- Blend it all together until smooth and creamy. Taste it and adjust the seasonings to taste. You can add more salt, red pepper flakes, or lime to juice to brighten it up even more if you like.
Assemble:
- Separate the butter lettuce leaves and wash thoroughly, letting them dry on a paper towel.
- Place 2 fish sticks on 2 butter lettuce leaves. Drizzle with Thai Peanut Sauce. Top with Asian slaw. Devour animal style.
Notes
- Two fish sticks per lettuce wrap make about 10 wraps, which is sufficient for one meal.
- The slaw recipe yields extra; leftovers can be served with grilled chicken or reused in Asian tacos.
- When using canned coconut milk, stir the separated creamy and liquid parts together before mixing for a smoother peanut sauce.
- Keep baked fish sticks warm after cooking by lowering the oven temperature and placing them back inside until ready to serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 726 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 726kcal | 36% |
| Carbohydrates | 47g | 16% |
| Protein | 44g | 88% |
| Fat | 44g | 68% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 17g | 85% |
| Cholesterol | 67mg | 22% |
| Potassium | 1634mg | 35% |
| Fiber | 10g | 40% |
| Sugar | 28g | 56% |
| Vitamin A | 19770IU | 395% |
| Vitamin C | 74mg | 82% |
| Calcium | 170mg | 17% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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