Seared Snapper Lettuce Wraps with Nuoc Cham Dipping Sauce
Serve these noodle-filled lettuce wraps family-style with the toppings in separate small bowls so everyone can assemble their own at the table. Save any leftovers and enjoy as a salad the next day – simply chop the lettuce, toss with the toppings and drizzle with the sauce
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Ingredients
- 8 oz vermicelli noodles
- 1 lb boneless, skinless snapper fillets (3/4 to 1-inch thick)
- 1/2 tsp sea salt
- 1 tbsp grape seed oil
- 12 large leaves Boston or romaine lettuce
- 4 small carrots, cut into matchsticks
- 1 cup each fresh Thai basil (or regular basil), fresh cilantro and fresh mint
- toasted unsalted peanuts, chopped, optional
Sauce
- 3/4 cup white vinegar
- 3 tbsp organic evaporated cane juice (aka organic sugar)
- 3 tbsp fresh lime juice
- 1 tbsp fish sauce
- ½ Thai chile pepper or serrano chile, thinly sliced, or to taste (NOTE: Remove the seeds for less heat.)
Preparation
1. Cook noodles according to package directions. Drain and rinse under cold water. Drain well and transfer to a bowl.
2. Meanwhile, cut fish into 3 x 1-inch strips. Sprinkle with salt. In a large nonstick skillet on medium, heat oil. Add fish and cook, turning often, until opaque and fish flakes easily when tested with a fork, 2 to 3 minutes. Transfer to a large plate.
3. Meanwhile, prepare sauce: In a small bowl, stir together all sauce ingredients until sugar is dissolved
4. Spoon noodles into lettuce leaves and top with fish, carrots, basil, cilantro and mint, dividing evenly. Drizzle with sauce. (Alternatively, bring all ingredients to the table and have guests assemble their own wraps.) Garnish with peanuts (if using).
Nutrition Information
- Serving Size 3 lettuce wraps
- Calories 423
- Carbohydrate Content 61 g
- Cholesterol Content 40 mg
- Fat Content 4 g
- Fiber Content 5 g
- Protein Content 30 g
- Saturated Fat Content 1 g
- Sodium Content 633 mg
- Sugar Content 12 g
- Monounsaturated Fat Content 1 g
- Polyunsaturated Fat Content 2 g