Vietnamese · Dinner
Grilled Fish Lettuce Wraps
Grilled white fish flaked into crisp lettuce cups with rice vermicelli, cucumber, herbs, and a tangy nuoc cham dressing. The fish is marinated briefly with garlic and fish sauce, then charred over high heat, giving a smoky edge against the fresh, cool wrap ingredients and bright citrus-chili dip.
$7
20 minsPrep
10 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
432Calories
38.2gProtein
11.4gFat
41.6gCarbs
14.1gSugar
4.8gFiber
2380mgSodium
95mgChol
1.9gSat Fat
950mgPotassium
120mgCalcium
3.1mgIron
2.4mcgVitamin B12
28mgVitamin C
gluten-free
protein-rich
low-calorie
herb-salt
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Pat the fish fillet dry and place in a shallow bowl with fish sauce, minced garlic, lime juice, and sugar; turn to coat.
2
Marinate
Cover and let the fish sit at room temperature 15 minutes until garlic and fish sauce flavor the flesh.
3
Boil
Cook rice vermicelli in boiling water over high heat 3 minutes until soft and translucent, then drain and rinse cold.
4
Whisk
Combine lime juice, fish sauce, sugar, and water in a small bowl, stirring until sugar dissolves into clear amber dressing.
5
Grill
Brush fish with vegetable oil and grill on a hot grill pan over high heat 3 to 4 minutes per side until opaque.
6
Build
Flake grilled fish into chunks and arrange in lettuce leaves with vermicelli, cucumber, sprouts, cilantro, and mint leaves.
7
Plate
Scatter crushed peanuts and sliced chili over wraps and serve nuoc cham alongside for drizzling or dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet
- 2 tbsp2 tbsp fish sauce
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp sugar
- 1 tsp1 tsp vegetable oil
- 2 oz56g dry rice vermicelli
- 88 leaves butter lettuce
- 11 cucumber
- 22 small handful bean sprouts
- 22 small handful cilantro leaves
- 22 small handful mint leaves
- 2 tbsp2 tbsp roasted peanuts
- 2 tsp2 tsp chili-fresh (optional, for the dip)
- 4 tbsp4 tbsp lime juice (for nuoc cham)
- 2 tbsp2 tbsp fish sauce (for nuoc cham)
- 2 tsp2 tsp sugar (for nuoc cham)
- 4 tbsp4 tbsp water (for nuoc cham)
