Best Thai Swordfish Salad In Lettuce Cups Recipes

THAI BASIL TOFU LETTUCE CUPS

Steps:

• Mix together the bell peppers and rice wine vinegar and marinate for 1 hour and up to a day in the refrigerator.
• In a heavy-bottomed Dutch oven over medium heat, add the vegetable and sesame oils. Add the shallots, garlic and ginger and saute for 10 minutes, stirring frequently to avoid burning. Add the tofu by crumbling into small pieces and saute for 15 minutes more.
• In the meantime, whisk together the hot sauce, salt, fish sauce, vinegar, sugar, soy sauce and hoisin and add to the tofu. Cook until the sauce thickens, 10 to 15 minutes. Turn off the heat and add the chopped Thai basil. Taste and adjust the seasoning, if necessary.
• To serve, spoon the tofu mixture onto a piece of lettuce and top with the marinated peppers, cashews, scallions, the chiffonade Thai basil and a couple dots of plum sauce. For more heat, add a few drops of hot sauce.

LARB GAI

Steps:

• In a large skillet, cook chicken over medium heat until no longer pink, 8-10 minutes, breaking it into crumbles; drain. In the same skillet, heat oil over medium heat. Add shallots and chiles; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in the cooked chicken, lime juice, fish sauce, chili sauce, brown sugar and Sriracha. Cook and stir until heated through. Stir in cilantro and mint. Serve with rice and, if desired, lettuce leaves.

THAI SWORDFISH WRAPS

Steps:

• CHILE GARLIC SAUCE (MAKE AHEAD):.
• Combine sugar, water, vinegar, and salt in a saucepan.
• Bring to a boil and reduce heat and simmer until it coats the back of a wooden spoon, about 3 minutes.
• Cool sauce to room temperature, then stir in remaining ingredients.
• Chill until ready to serve.
• Preheat grill to high.
• MAKE RUB:.
• Pulse sugar and spices in a coffee-grinder until coarsely ground.
• PREPARE FISH:.
• Slice fillets in half crosswise(no need to remove skin yet--peel it off after grilling).
• Brush the fillets with oil, season with salt, then pat the rub on both sides to coat.
• Don't move the fillets around too much or the rub will stick to the grates--not the fish.
• Grill fillets about 4 minutes per side.
• Remove the fillets from the grill, peel off the skin and cut each into 3 strips.
• THE PLATTER:.
• Moving clockwise starting at 12 o'clock:.
• 12 Boston lettuce or Bibb lettuce leaves; 3 oz cooked vermicelli; sprig of cilantro; shredded carrots; bowl of bean sprouts; lime wedges; leaves of fresh basil; grilled swrodfish; and a bowl with cucumber half-moons.
• Serve with Chile Garlic sauce in several bowls around the platter.

THAI SALMON LETTUCE CUPS

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Whisk together the sweet chili sauce and coconut milk.
• Place the salmon on the prepared baking sheet and season with salt and pepper. Brush 1 tablespoon of chili sauce mixture on the salmon; reserve the remaining sauce for serving. Roast the salmon until firm and cooked through, about 15 minutes.
• Meanwhile, peel and dice the mango into 1/2-inch pieces. Dice the bell pepper into 1/4-inch pieces. Slice the mint leaves into thin strips. Divide the mango, bell pepper, mint, bean sprouts, and peanuts and lettuce leaves between individual bowls or plates for serving.
• Once the salmon is cooked, use a fork to flake apart the flesh. Divide between the plates or bowls; let diners build their own lettuce cups with the lettuce leaves.