Vietnamese · Lunch
Sizzling Turmeric Fish Wraps (Low-Calorie)
Turmeric-marinated white fish fillet is pan-seared in a light film of oil until flaking, then wrapped in lettuce leaves with rice noodles, quick-pickled carrot, cucumber, herbs, and scallion. Bright with lime, garlic, and dill, the wraps deliver Vietnamese cha ca flavour in a lean, low-calorie format.
$5
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
327Calories
38.1gProtein
8.8gFat
23.8gCarbs
5.2gSugar
3.7gFiber
778mgSodium
92mgChol
1.5gSat Fat
868mgPotassium
93mgCalcium
2.6mgIron
2.1mcgVitamin B12
18.4mgVitamin C
low-calorie
gluten-free
protein-rich
low-calorie
Instructions
1
Prep
Toss fish strips with turmeric, dill, fish sauce, garlic, and lime juice; marinate covered in the fridge for 20 minutes.
2
Wait
Let the fish sit covered in refrigeration for the full 20 minutes until turmeric colour and garlic penetrate the flesh.
3
Sear
Heat vegetable oil in a nonstick skillet over medium-high heat until it shimmers; sear fish 2–3 minutes per side until golden and flaking.
4
Build
Lay lettuce flat, layer rice noodles, quick-pickled carrot, cucumber, cilantro, mint, and seared fish; top with scallion and crushed peanuts.
5
Plate
Fold the lettuce leaf around the ingredients into a wrap and serve immediately while the fish is still warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 2 tsp2 tsp ground turmeric
- 2 tbsp2 tbsp fresh dill
- 4 cloves4 cloves garlic
- 22 scallion
- 2 tsp2 tsp lime juice
- 2 tsp2 tsp vegetable oil
- 22 lettuce leaf (large, for wrapping)
- 2.2 oz60g, a small handful rice noodles, cooked
- 11 carrot, julienned
- 2 tbsp2 tbsp rice vinegar
- 2 pinch2 pinch sugar
- 44 cucumber slices, julienned
- 2 tbsp2 tbsp fresh cilantro leaves
- 2 tbsp2 tbsp fresh mint leaves
- 2 tsp2 tsp roasted peanuts
