Vietnamese Cod Lettuce Wraps
A quick stir-fry of vegetables and flaky white fish is garnished with cilantro and mint for a Vietnamese touch and packed into crisp romaine leaves. Jasmine rice provides a mellow addition.
Servings
Produce
Garlic (Organic)
3 1.5 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Carrot (Organic)
4 2 oz
Green onion
2.5 1.25 oz
Cilantro (Organic)
0.5 0.25 oz
Mint (Organic)
0.25 0.13 oz
Bell peppers (Organic)
8 4 oz
Romaine lettuce (Organic)
10 5 oz
Protein & more
Jasmine Rice
1 0.5 cup
Cashews
1.5 0.75 oz
Cod
1 0.5 lb
Pantry items
Sesame oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Asian Stir-fry Sauce
Tamari
1/4 0.125 cup
Rice vinegar
2 1 tablespoon
Minced Ginger
2 1 teaspoon
Minced Garlic
1 0.5 Clove
Sesame oil
1 0.5 teaspoon
White sugar
2 1 tablespoon
Sriracha
1 0.5 teaspoon
Prep ahead (optional)
a. Wash and separate whole lettuce leaves for filling. b. Peel carrots; grate, cut ¼”-thick coins, or dice. c. Remove bell pepper stem and seeds; ¼” dice. d. Thinly slice green onions and yellow onion. e. Mince garlic and mint leaves. f. Rough chop cilantro leaves and stems.
Instructions
1
Cook jasmine rice:
a. In a medium pan over high heat, add 2 cups water (1 cup for 2-person portion). Cover and bring to a boil.
b. Stir in jasmine rice. Reduce heat to low; cook covered until tender, 15 minutes.
2
Cook vegetable stir-fry:
a. In a large sauté pan or wok over medium-high heat, add cashews (rough chop). Toast until golden, stirring frequently, 1-2 minutes. Watch closely. Remove from pan and set aside.
b. In the same pan over medium-high heat, add 1 tbsp sesame or olive oil.
c. When pan is hot, add yellow onion (¼” dice), garlic (mince), carrots (peel, grate, or cut ¼” coins or dice), and red bell pepper (compost stems and seeds, ¼” dice). Cook until onion is soft, 2 minutes.
d. Stir in ¼ cup water and Asian stir-fry sauce. Cook until sauce thickens, about 5-6 minutes.
f. Add cilantro (rough chop leaves & stems) and mint (mince leaves). Toss to combine. Alternatively, the herbs can be used as garnishes for the lettuce wraps.
3
Cook cod:
a. Season cod with ½ tsp salt.
b. In large sauté pan over medium-high heat, add 1-2 tbsp olive oil. Add cod to hot pan; cook until golden, about 1-2 minutes each side.
c. Continue cooking, turning occasionally for even browning, until opaque but moist throughout, about 3-4 more minutes.
d. Rough chop cod for adding to wraps.
4
Serve:
a. On romaine lettuce leaves, add the chopped cod, vegetable stir-fry, and jasmine rice in layers.
b. Garnish with green onions (thinly slice) and toasted cashews. Alternatively, rice can be served on the side.
Chef's notes
If your family doesn't eat fish, this recipe is equally delicious with ground pork, chicken or beef. Vegetarians and vegans can substitute scrambled tofu.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX