Inspired by the classic Vietnamese dish Cha Ca La Vong, these wraps are a fun way to serve up stir-fry. Swap in black cod for tilapia if you prefer a heartier fish.
How to Make It
Combine first 6 ingredients in a small bowl. Cover and chill 20 minutes.
Combine cornstarch, turmeric, ginger, and tilapia in a large bowl; toss to coat. Let stand 10 minutes.
Heat a large cast-iron skillet or wok over high heat. Add 1 tablespoon oil; heat until just smoking. Add tilapia. Cook, without stirring, 2 minutes. Gently turn fish pieces; cook 1 minute or until done. Place on a plate, and keep warm.
Add remaining 1 teaspoon oil to pan; swirl to coat. Add green onions; stir-fry 2 minutes or until tops are bright green and bottoms are tender. Add dill; cook 30 seconds. Place about 1/3 cup onion mixture on each of 4 plates; top each with 3/4 cup fish and 1 tablespoon sauce. Serve each with 3 lettuce leaves, 1 mint sprig (if desired), and 1/2 cup rice
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