Stir-Fried Tilapia, Dill, and Scallion Lettuce Wraps

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Stir-Fried Tilapia, Dill, and Scallion Lettuce WrapsRecipe

Photo: Brian Kennedy; Styling: Claire Spollen

Inspired by the classic Vietnamese dish Cha Ca La Vong, these wraps are a fun way to serve up stir-fry. Swap in black cod for tilapia if you prefer a heartier fish.

Serves 4


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3 tablespoons fresh lime juice
1 tablespoon water
2 1/2 teaspoons sugar
2 teaspoons fish sauce
1/4 teaspoon crushed red pepper
2 garlic cloves, grated
1 1/2 tablespoons cornstarch
1 tablespoon turmeric
1 tablespoon minced ginger
1 pound tilapia fillets, cut into 1-inch pieces
4 teaspoons canola oil, divided
12 green onions, cut into 1 1/2-inch pieces
1 cup fresh dill sprigs
12 Bibb lettuce leaves
4 mint sprigs (optional)
2 cups cooked brown rice


Hands-on: 15 Minutes
Total: 35 Minutes

1. Combine first 6 ingredients in a small bowl. Cover and chill 20 minutes.

2. Combine cornstarch, turmeric, ginger, and tilapia in a large bowl; toss to coat. Let stand 10 minutes.

3. Heat a large cast-iron skillet or wok over high heat. Add 1 tablespoon oil; heat until just smoking. Add tilapia. Cook, without stirring, 2 minutes. Gently turn fish pieces; cook 1 minute or until done. Place on a plate, and keep warm.

4. Add remaining 1 teaspoon oil to pan; swirl to coat. Add green onions; stir-fry 2 minutes or until tops are bright green and bottoms are tender. Add dill; cook 30 seconds. Place about 1/3 cup onion mixture on each of 4 plates; top each with 3/4 cup fish and 1 tablespoon sauce. Serve each with 3 lettuce leaves, 1 mint sprig (if desired), and 1/2 cup rice.

Created date

January 2015

Nutritional Information

Calories 357
Fat 8 g
Satfat 1.3 g
Monofat 3.9 g
Polyfat 2.2 g
Protein 28 g
Carbohydrate 45 g
Fiber 5 g
Cholesterol 57 mg
Iron 4 mg
Sodium 318 mg
Calcium 113 mg