Vietnamese-Style Crispy Fish Lettuce Wraps 🐟🌿 Crispy lemongrass fish, warm jasmine rice and crunchy edamame herb slaw, all finished with a sharp, salty, sweet nước chấm. If you need dinner with crunch, heat and proper freshness, this is it Protein: 53 g | Fibre: 11 g | Plant points: 11 INGREDIENTS (serves 2) Rice • 100 g / 3.5 oz jasmine rice, about 1/2 cup • Pinch of salt Crispy lemongrass fish • 380 g / 13.5 oz cod loin, hake or firm white fish • 1 tsp lemongrass paste • 1 tsp fresh ginger, finely grated • 3/4 tsp garlic granules • 1 tsp fish sauce • Black pepper • 1 1/2 tbsp rice flour • 1 1/2 tbsp neutral oil Nước chấm • 2 tbsp warm water • 1 tbsp granulated sugar • 2 tbsp fish sauce • 3 tbsp fresh lime juice • 1 small garlic clove, finely grated • 1/2 to 1 red chili, finely chopped Edamame herb slaw • 250 g / 9 oz shelled edamame • 180 g / 6.3 oz cabbage, finely shredded, about 2 1/2 cups • 2 scallions, finely sliced • Small handful cilantro, chopped • Small handful mint, torn To assemble • 8 to 10 little gem or iceberg lettuce leaves • Lime wedges • Extra cilantro, mint and sliced chili METHOD Cook rice according to the packet, rest covered for 5 minutes, then fluff. Cover edamame with boiling water for 3 to 4 minutes, drain and cool. Dissolve sugar in warm water, then stir in fish sauce, lime juice, garlic and chili. Combine edamame, cabbage, scallions, cilantro and mint, keeping the dressing separate. Pat fish dry, cut into chunks, coat with lemongrass, ginger, garlic, fish sauce and pepper, rest 5 to 10 minutes, then toss with rice flour. Pan fry in oil over medium high heat for 2 to 3 minutes on the first side and 2 minutes on the second, or air fry at 200°C / 400°F for 8 to 10 minutes, turning halfway. Toss slaw with 3 tbsp nước chấm, then fill lettuce with rice, slaw and fish and finish with extra dressing, herbs, chili and lime. #fishlettucewraps #highproteinmeals #vietnamesefood #healthyrecipes #easyweeknightdinner — @theimperfectnutritionist TikTok