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The best way to win over fish haters? Flip these crispy cakes, fold them into lettuce wraps, and dunk in an irresistible sweet chili sauce. A spoonful of warm rice rounds it out, but skip it if you’re cutting carbs.
What You Get
Butter lettuce
Lime
Thai basil or mint
Dover or petrale sole
Eggs
Red curry paste
Cooked jasmine rice
Pickled carrots and radish
Sweet chili sauce
What You’ll Need
Vegetable oil
Salt
Makes 3 servings
Active time: 25 minutes
Total Time: 25 minutes
Step 1
Prep and wash the butter lettuce: Trim the root end, discarding a few outer leaves. Separate the remaining leaves, but leave them whole. Wash and pat dry. Cut the lime into wedges for squeezing. Pick the basil, toss the stems, and finely chop a handful of leaves, leaving the rest whole for serving.
Step 2
Finely chop the sole. In a bowl, whisk together 2 eggs and 2 tablespoons red curry paste. Stir in the fish, chopped basil leaves, and a pinch of salt. (Alternatively, you can use a food processor, and pulse all of the ingredients until slightly paste-like in texture.)
Step 3
In a nonstick frying pan over medium heat, warm ¼ cup vegetable oil. When the oil shimmers, working in batches as necessary, drop the fish mixture into the pan by the spoonful, flattening into cakes about ½-inch thick and 2 to 3 inches wide. Fry until golden, 2 minutes per side. Transfer the finished fish cakes to a plate lined with paper towels and season with salt while still warm.
Step 4
Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions.
Step 5
To build the lettuce cups, place the lettuce leaves on plates, and fill with the warm rice and fish cakes, and pile the pickles on top. Serve warm, with the sweet chili sauce for dipping or drizzling.
Contains: eggs, fish.