Photo: Brian Kennedy; Styling: Claire Spollen
Hands-on Time
15 Mins
Total Time
35 Mins
Serves 4

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.

How to Make It

Step 1

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

Step 2

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

Step 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.

Step 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.

Chef's Notes

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

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Ratings & Reviews


July 21, 2015
The balance of these flavors was very odd.  Turmeric was over whelming and bitter.  Sauce added nothing.  Easy to make but thats about the best I can say.  Would not make again and advise you don't either!