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Thai Peanut Lettuce Wraps with Crispy Fish

Crispy baked fish sticks wrapped in cool butter lettuce and topped with a gingery homemade Asian slaw, then drizzled with a sweet and spicy Thai peanut sauce. An easy and healthy Asian-inspired weeknight dinner ready in 45 minutes.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Asian-American, Thai-Inspired
Calories: 726
Ingredients Equipment Method Notes

Ingredients
  

  • 1 package fish sticks (19 oz, whole fillet style) such as Gorton's 100% Whole Fillet Fish Sticks
  • 2 heads butter lettuce Boston or Bibb lettuce; washed and dried
  • 0.5 cup rice vinegar for slaw
  • 0.25 cup granulated sugar for slaw
  • 1 tbsp soy sauce for slaw
  • 3 tbsp fresh ginger minced, for slaw; ginger paste works as a substitute
  • 0.25 cup sesame oil for slaw
  • 3 cup purple cabbage shredded, for slaw
  • 3 cup green cabbage shredded, for slaw
  • 3 cup shredded carrots about 3 to 4 large carrots, for slaw
  • 0.5 cup green onions chopped, for slaw
  • 0.25 cup fresh cilantro chopped, for slaw
  • 0.67 cup peanut butter creamy, for peanut sauce
  • 0.5 cup coconut milk from a can, stirred well, for peanut sauce
  • 2 tbsp fresh ginger for peanut sauce
  • 2 cloves garlic for peanut sauce
  • 2 tbsp soy sauce for peanut sauce
  • 0.25 cup fresh lime juice about 2 limes, for peanut sauce
  • 1 tsp brown sugar for peanut sauce
  • 0.25 tsp crushed red pepper flakes for peanut sauce; adjust to taste
  • 0.25 tsp kosher salt for peanut sauce

Equipment

  • Large baking sheet
  • Blender or food processor
  • Large mixing bowl

Method
 

  1. Preheat oven to 450 degrees F. Line a large baking sheet with foil and spray with nonstick cooking spray.
  2. Arrange fish sticks in a single layer on the baking sheet. Bake for 10 minutes. Flip each fish stick with a spatula, then bake for another 5 to 8 minutes until crispy and golden. Turn oven off and return pan to the cooling oven to keep warm.
  3. In a large bowl, whisk together rice vinegar, granulated sugar, soy sauce, and minced ginger. While whisking, slowly drizzle in sesame oil until the dressing is emulsified.
  4. Add shredded purple cabbage, green cabbage, carrots, green onions, and cilantro to the bowl. Toss to coat with dressing. Set aside to marinate for at least 15 minutes.
  5. In a blender or food processor, combine peanut butter, coconut milk, ginger, garlic, soy sauce, lime juice, brown sugar, red pepper flakes, and salt. Blend until smooth and creamy. Taste and adjust seasoning as needed.
  6. Separate butter lettuce leaves and wash thoroughly under cold water. Pat dry with paper towels.
  7. Place 2 fish sticks on 2 overlapping butter lettuce leaves. Drizzle with Thai peanut sauce and top with a generous scoop of Asian slaw. Serve immediately. Makes about 10 lettuce wraps total.

Notes

Store components separately. Slaw keeps refrigerated for up to 2 days. Peanut sauce keeps refrigerated for up to 5 days. Reheat leftover fish sticks in oven or toaster oven at 400 degrees F for 5 to 6 minutes to restore crunch. To refresh limp lettuce, soak leaves in ice water for 20 to 30 minutes then pat dry. For a shortcut, use a store-bought bag of coleslaw mix instead of shredding cabbage and carrots.