Description

These Fish Lettuce Wraps with Peanut Sauce offer a fresh, flavorful, and light meal perfect for a quick dinner or entertaining. Crispy Gorton’s whole fillet fish sticks pair wonderfully with vibrant shredded cabbages and carrots, all wrapped in crisp butter lettuce leaves. The dish is brought together with a tangy rice vinegar dressing and a rich, creamy peanut sauce infused with ginger, garlic, lime, and a touch of heat, creating a perfect balance of textures and flavors.

Ingredients

Scale

Fish and Lettuce

1 (19-oz) package Gorton’s 100% Whole Fillet Fish Sticks
2 heads butter lettuce

Vinegar Dressing

1/2 cup rice vinegar
1/4 cup granulated sugar
1 tablespoon soy sauce
3 tablespoons fresh ginger, minced
1/4 cup sesame oil

Vegetable Filling

3 cups purple cabbage, shredded
3 cups green cabbage, shredded
3 cups shredded carrots (3-4 large carrots)
1/2 cup green onions, chopped
1/4 cup fresh cilantro, chopped

Peanut Sauce

2/3 cup peanut butter
1/2 cup coconut milk (from a can)
2 tablespoons fresh ginger
2 cloves garlic
2 tablespoons soy sauce
1/4 cup lime juice (about 2 limes)
1 teaspoon brown sugar
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt

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Instructions

Cook the Fish Sticks: Preheat your oven according to the package instructions for Gorton’s fish sticks. Bake the fish sticks until they are golden brown and crispy, usually about 15 minutes. Remove from the oven and let them cool slightly, then chop them into bite-sized pieces suitable for wrapping.
Prepare the Vinegar Dressing: In a small bowl, whisk together the rice vinegar, granulated sugar, soy sauce, minced fresh ginger, and sesame oil until the sugar dissolves completely. Set this dressing aside to allow the flavors to meld.
Make the Vegetable Filling: In a large mixing bowl, combine the shredded purple cabbage, green cabbage, shredded carrots, chopped green onions, and cilantro. Pour the prepared vinegar dressing over the vegetables and toss thoroughly to ensure all the vegetables are evenly coated and slightly pickled.
Prepare the Peanut Sauce: In a blender or food processor, combine the peanut butter, coconut milk, fresh ginger, garlic cloves, soy sauce, lime juice, brown sugar, crushed red pepper flakes, and salt. Blend until the sauce is smooth and creamy. Adjust seasoning if necessary.
Assemble the Lettuce Wraps: Separate the butter lettuce leaves carefully to keep them intact. Spoon a generous amount of the dressed vegetable mixture onto each lettuce leaf, top with chopped crispy fish sticks, and drizzle a good amount of the peanut sauce over the top. Fold the lettuce leaf around the filling and serve immediately for a fresh and crunchy bite.

Notes

Gorton’s fish sticks can be substituted with any breaded white fish sticks or strips.
For added protein, feel free to mix in cooked shrimp or grilled chicken.
If you prefer less heat, reduce or omit the crushed red pepper flakes from the peanut sauce.
Make sure to pat the lettuce leaves dry to prevent sogginess.
Leftovers can be stored separately in the refrigerator for up to 2 days, but assemble just before serving to maintain freshness.