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.
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
How to Make It
Combine first 6 ingredients in a small bowl. Cover and chill 20 minutes.
Combine cornstarch, turmeric, ginger, and tilapia in a large bowl; toss to coat. Let stand 10 minutes.
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.
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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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