Vietnamese · Lunch
Sizzling Turmeric Fish Wraps (Gluten-Free)
Pan-seared white fish fillet marinated in turmeric and ginger, flaked and wrapped in rice paper with fresh dill, scallion, lettuce and pickled carrot. Served with a lime-fish sauce dip, this gluten-free dish echoes Hanoi's cha ca tradition.
$7
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
478Calories
38.2gProtein
16.9gFat
41.6gCarbs
10.1gSugar
4.8gFiber
1580mgSodium
95mgChol
2.9gSat Fat
890mgPotassium
110mgCalcium
2.9mgIron
2.1mcgVitamin B12
14.5mgVitamin C
gluten-free
pescatarian
protein-rich
gluten-free
Instructions
1
Prep
Pat fish dry and coat with turmeric, ginger, garlic, half the fish sauce and sugar until evenly colored.
2
Marinate
Cover and refrigerate the fish for 20 minutes to allow flavors to penetrate.
3
Sear
Heat oil in a skillet over medium-high heat and sear fish strips 2–3 minutes per side until golden and flaking.
4
Whisk
Mix remaining fish sauce, lime juice and sugar until sugar dissolves, then stir in sliced chili for the dip.
5
Plate
Soften rice paper in warm water, layer with lettuce, pickled carrot, seared fish with dill and scallion, crushed peanuts; fold into wraps and serve with dip.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 2 tsp2 tsp turmeric-ground
- 2 tsp2 tsp ginger-fresh
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fish-sauce (divided)
- 1 tsp1 tsp sugar-white
- 22 small handful dill
- 44 scallions
- 66 rice paper wrappers (16-inch, gluten-free)
- 22 small handful lettuce
- 1/2 cup60g carrot, quick-pickled in 1 tbsp rice vinegar and a pinch of sugar
- 22 small handful peanuts, roasted
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp sugar-white (for dip)
- 1/2 tsp1/2 tsp chili-fresh
- 2 tbsp2 tbsp vegetable-oil
