Vietnamese Lettuce Wrap- with Fish

This type of Vietnamese eating style practically mirrors that of the Korean manner when eating bbq- family style spread of red leaf lettuces (preferred variety), varying veggie and herb fillers, an addictive pungent dipping sauce, and a central wrap dish, which in this paricular meal is steamed tilapia fillets dressed with fried shallot and scallion oil. Usually, roughly crushed roasted peanuts (almonds, walnuts, etc.) are also sprinkled over the fish, but since the night this meal was consumed and the pictures taken we had a guest who was allergic to peanuts...

Makes 3-4 servings

Ingredients

•  3 tilapia fillets or other boneless and meaty cuts of fish (choking on a hidden bone is not a pleasant experience nor sight!)- frozen or fresh are fine. If using frozen, take it out of the freezer to thaw at least 30 minutes in advance. 

        Alternatively, you can also use a whole fish of the meatier variety.

• 1 inch knob of ginger- peeled, crush and roughly slice
• fried shallots and garlic- enough to generously spread over fish
• scallion oil- enough to generously spread over fish
• roasted peanuts- roughly crushed (optional if their are allergic diners)
• fish dipping sauce
• preserved carrots and radish - squeeze out liquid and add to fish dipping sauce
• kirby cucumbers- peeled and sliced at angled vertical for easy wrapping
• fresh herbs- Thai basil, mint, cilantro, Vietnamese coriander, and/or Vietnamese perilla- basically whatever Asian herbs you can get your hands on! 
• thin rice vermicelli (optional)- boiled al dente
• 1/2 pound bean sprouts (optional)- thoroughly washed and drained; raw or flash boiled as per preference
• 2 medium heads red leaf lettuce
• rice paper wraps (optional)- small diameter/individual sized

Instructions

1.  Place the fillets side by side in a wide plate, without overlapping as much as possible.
2.  Rub the ginger all over the fillets, then scatter them on top.

3.  Place plate in professional or makeshift steamer- anything that has the plate suspended over boiling water.

4.  After 10 minutes, check the fish for doneness. Don't oversteam or the meat will taste tough.
5.  When fish is thoroughly cooked through, drain any water that may have condensed onto the plate. Pick off all the ginger.

6.  Carefully remove the hot plate from steamer. Generously spread the scallion oil and fried shallots and garlic over the fish. Sprinkle the roasted peanuts over them.

7.  To serve:
     a. If using rice paper wrappers, have a dish of lukewarm water on the table. Dip a rice paper wrapper into water, shake off excess water and place on plate to soften.
     b. Layer on a leaf of lettuce, herbs, cucumbers, sprouts, rice vermicelli, and any other complementing vegetables you're using. Don't make the wrap too fat as that will make it hard to hold and bite!
     c. Proceed to fold into spring roll or cigar form as you prefer.
     d. Dip into fish sauce and enjoy!
Repeat 7a-7d as many times as the fish supply allows!

When there isn't a peanut allergic diner...

Whole Steamed Tilapia Fish

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