This post is sponsored by Gorton’s Seafood, but all opinions are my own of course! Thanks for supporting the amazing brands that keep The Food Charlatan chugging along. We had the CRAZIEST winter storm the other night here in Sacramento. I thought our giant sycamore was going to crash into our house! The power went out for about 7,000 households, and some didn’t get it back for 24 hours. We were lucky enough to have the power on within 20 minutes or so. Long enough to light all the candles and imagine what it would be like if we really had to go by candle light after dark, darning socks and churning butter or whatever. We are so dang spoiled, you guys. The kids were very excited to do our bedtime stories by candle light, but the lights flipped on during family prayer. So we shut off all the lights and pretended instead. There’s just something a little magical about candle light, right?
Why you’ll love this Thai Lettuce Wraps Recipe!
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It’s January and you’re eating FISH. That was one of your goals for 2019, right?? (Incorporating more fish in my diet always seems to be on my to-do list…) You get to eat something with the word “slaw” in it. I don’t know why that word always makes me giggle. (I think I just figured it out. It’s because of Sloth from Goonies. “Sloth love Chunk!” Sloth loves slaw too, no doubt. You get to wrap your meal in butter lettuce, which is almost as good as butter, but with the benefit of not making you feel like the slug that you were all through December. I know you.
If you haven’t tried it, it might sound weird, but trust me, it is more savory than sweet and 100% delicious, especially when paired with crispy fish. I love me some slaw and butter lettuce but I still couldn’t stop myself from eating a few solo fish sticks dunked deep into this Thai Peanut Sauce. You can also pick up a jar of pre-made Thai peanut sauce at the store if you are in a pinch. Squeeze your Thai lettuce wraps with lime juice if you buy pre made stuff, it will brighten up the flavor. Homemade is always better, but some days there is just no time! 2. Make the Asian slaw by whisking together the rice vinegar, sugar, soy sauce, ginger, and sesame oil, then adding the shredded purple cabbage, green cabbage, carrots, green onions, and cilantro. If you want even more crunch, add some sliced water chestnuts! 3. Make the Thai peanut sauce by blending together the peanut butter, coconut milk, ginger, garlic, soy sauce, lime juice, brown sugar, crushed red pepper flakes, and salt. 4. Assemble the wraps by placing two fish sticks on a leaf of butter lettuce, drizzling with Thai peanut sauce, and topping with Asian slaw. If this doesn’t feel manageable (or you’re wearing a fancy top you can’t bear to drip on), just make the whole thing a salad. No shame!
If cutting up ginger makes you want to scream, grab some ginger paste from the produce section of your grocery store (it’s usually near the fresh herbs). You can substitute it in equal quantities to what’s called for in any recipe. Short on time? Grab a bag of coleslaw mix from the grocery store instead of using red and green cabbage and carrots. You can still include or skip the green onions and cilantro, as you prefer. It’ll still be great! Got kids who think lettuce is the enemy? Add the fish sticks, sauce, and toppings to a tortilla. Voila, fish tacos! Make the whole thing a salad. Just chop the butter lettuce and add the fish, sauce, and toppings. This is a great solution if you’re lettuce wrap challenged and your lettuce keeps breaking and your hands are covered in peanut sauce.
Easy Fishstick Tacos « bad photo, fabulous recipe. Super easy weeknight meal. Crunchy Asian Cabbage Salad with Crispy Fish « I love love LOVE this salad! So crunchy! Sweet and Sour Shrimp Lettuce Wraps from Rachel Cooks Grilled Chicken Salad Lettuce Wraps from Honey and Birch Cashew Chicken Lettuce Wraps from Foodie with Family Ginger Lemongrass Pork Lettuce Wraps from Snixy Kitchen
