Barbecue Fish Lettuce Wraps

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients:

• SERVES 3-4
• 6 large fillets fresh (or frozen) fish, preferably firmer, thicker fillets (thin ones tend to fall apart on the grill
• 2 heads iceburg-type lettuce (preferably a round head of lettuce that will be easy to separate into leaves)
• MARINADE FOR FISH:
• 2 Tbsp. oyster sauce
• 2 Tbsp. soy sauce
• 1 Tbsp. fish sauce
• 1 Tbsp. brown sugar
• 6 cloves garlic, minced (OR 1 Tbsp. bottled, pureed garlic)
• 1-2 fresh red chillies, de-seeded and minced, OR 1-3 heaping tsp. Thai chili sauce (omit if you prefer mild)
• DIPPING SAUCE:
• 1/2 can coconut milk (about 1 cup)
• 2 Tbsp. fish sauce
• 1 Tbsp. lime juice
• 1/2 Tbsp. brown sugar
• 1 red chili, minced and de-seeded (OR 1 heaping tsp. chili sauce) OR more if you want it extra spicy (omit for mild)
• 1 thumb-size piece galangal (OR ginger), grated
• 1 1/2 tsp. cornstarch dissolved in 2 Tbsp. water
• TOPPINGS: (choose as many or few of these as you like - those with * are recommended)
• *2-3 cups bean sprouts
• *1 cup fresh coriander
• *1/2 cup roasted peanuts, roughly chopped or ground
• 1 cup fresh basil
• 3 spring (green) onions, sliced

Preparation:

1. Stir marinade ingredients together in a cup or small bowl.
2. Rinse off the fillets and cut them into thirds or quarters (smaller sections, roughly 3 inches long, are good for this dish).
3. Place these sections in a flat-bottomed bowl. Pour marinade over. Turn the sections, making sure all sides of the fish have received the marinade. Allow to sit in the refrigerator while you make the dipping sauce and prepare the toppings.
4. Stir all dipping sauce ingredients together in a sauce pan. Place the pan over medium heat, stirring to dissolve the sugar. Taste-test the sauce, adding more chili if not spicy enough. If too spicy, add more coconut milk. If too salty, add more lime juice.
5. When the sauce is hot, add the cornstarch (dissolved in water). Stir well. The sauce should thicken (if it doesn't, turn up the heat slightly until it is nearing a boil. When the sauce has thickened, remove from heat and set aside until you're ready to eat. This sauce can be served warm, or at room temperature.
6. Prepare the toppings you have chosen. Place them in separate bowls on the table where you will be eating or assembling your wraps.
7. For the lettuce wrappers: carefully cut out the core of each head and discard. Now you should be able to carefully peel away the separate leaves. If lettuce is unwashed, carefully rinse under cool water. Pile the leaves back together and place on a plate on the table.
8. There are a few different ways you can barbecue the fillet pieces. The easiest is probably with a "fish basket" made for barbecuing fish (available wherever you buy your barbecuing utensils). Oil the basket before using, or spray it with non-stick spray, then place the marinated fish inside it.

   You can also use a cedar plank placed on the barbecue grill (be sure to soak it in water first to avoid it catching fire). If your fillets are thick and dense, you can try placing them directly on the barbecue - be sure to oil the grill first, or use a non-stick spray.

   Another method is to spread tin boil (or banana leaves) over the barbecue - again, oil the surface where the fish will be cooking to make turning easier.

9. Fish is cooked when it flakes easily and the inner flesh is no longer translucent, but is opaque and firm.
10. To serve, place the barbecued fish on a plate and place on the table. Now invite your guests to assemble their own wraps. Start with a leaf of lettuce. Add a small "bed" of bean sprouts, then place 1-2 pieces of fish on top. Add whatever toppings you'd like, then "wrap it up"! Dip in the sauce, and ENJOY!!