Miang Pla Fish Lettuce Wraps
Thai fish lettuce wraps with a punchy tamarind-lime dipping sauce and crispy fried shallots. Assemble-to-table in under 10 minutes — no cooking required for the fish.
- Total time
- 10 min
- Servings
- 2
- Calories
- 220
- Protein
- 28g
Ingredients
- ½ lb sashimi-grade swordfish or snapper, thinly sliced
- 2 tbsp tamarind paste
- 1 tbsp fish sauce
- 1 whole lime (juiced)
- 1 whole Thai bird's eye chili, thinly sliced
- ½ cup crispy fried shallots
- 8 leaves butter lettuce or iceberg lettuce leaves
- ½ cup fresh cilantro and mint, chopped
Instructions
- 1
Whisk tamarind paste, fish sauce, lime juice, and sliced chili in a small bowl until smooth. Taste and adjust heat or tang as needed.
- 2
Arrange fish slices on a plate. Pat them dry with paper towels to remove excess moisture.
- 3
Lay out lettuce leaves on a serving board. Fill each leaf with a small handful of fish, a pinch of crispy shallots, and fresh herbs.
- 4
Drizzle or dab the tamarind sauce onto each wrap. Serve immediately with extra sauce on the side for dipping.
Tools you’ll need
- small mixing bowl
- whisk
- plate
- paper towels
- serving board
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