Best 2 Asian Fish And Vegetable Wrap Recipes

Take a culinary journey to Southeast Asia with our tantalizing Asian Fish and Vegetable Wrap. Fresh, vibrant ingredients and bold flavors come together in this healthy and satisfying dish. Discover two delicious variations - a classic Vietnamese-inspired wrap and a Thai-inspired wrap bursting with aromatic herbs and tangy sauce. Whether you prefer the delicate flavors of rice paper or the chewy texture of spring roll wrappers, we've got you covered. Dive into a world of culinary delight as we guide you through the art of creating these delectable wraps, perfect for a light lunch, a vibrant appetizer, or a colorful addition to your dinner spread.

Here are our top 2 tried and tested recipes!

ASIAN FISH AND VEGETABLE WRAP

Asian Fish and Vegetable Wrap image

Make and share this Asian Fish and Vegetable Wrap recipe from Food.com.

Provided by ratherbeswimmin

Categories Lunch/Snacks

Time 38m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1/3 cup oyster sauce
2 tablespoons orange marmalade
2 tablespoons soy sauce
2 teaspoons orange zest
4 teaspoons grated fresh ginger
2 teaspoons cornstarch
2 tablespoons olive oil, divided
1 tablespoon minced garlic
1 cup thinly sliced green bell pepper
2 cups firmly packed shredded cabbage
1 (8 ounce) can water chestnuts, drained and sliced
1 lb salmon fillet, cut into 1 inch cubes
1 teaspoon Chinese five spice powder
kosher salt
pepper
1 1/2 cups cooked long-grain rice, warm
1/2 cup chow mein noodles
4 (10 inch) flour tortillas

Steps:

In a small bowl, add the oyster sauce, marmalade, soy sauce, orange zest, ginger, and cornstarch; stir to combine.
In a large non-stick skillet, heat 1 tablespoon of oil over medium heat.
Add the garlic; sauté for 30 seconds.
Add in the bell pepper, cabbage, and water chestnuts; cook, stirring occasionally for 2-3 minutes or until the cabbage wilts.
Add in the oyster sauce mixture and stir to combine.
Continue cooking until the sauce begins to boil; remove from heat; transfer the vegetable mixture to a large bowl.
Clean out the skillet and return to the stove.
Add in the remaining 1 tablespoon olive oil over medium-high heat.
Sprinkle the salmon evenly with the five spice powder, 1 teaspoon Kosher salt, and 1/4 teaspoon pepper.
Add the salmon to the skillet and cook, stirring frequently, for 3 minutes or so, until it is firm and cooked through.
Add the vegetables and rice to the salmon; stir gently.
Fold in the chow mein noodles; season with additional salt and pepper if desired.
Spoon mixture onto each tortilla; roll-up/wrap burrito style.
Serve immediately.

ASIAN LETTUCE WRAPS

Asian Lettuce Wraps image

Provided by Sunny Anderson

Categories appetizer

Time 28m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 teaspoons vegetable oil
1 pound ground beef
2-inch piece ginger, peeled and finely grated
2 scallions, chopped
2 cloves garlic, minced
2 tablespoons soy sauce
1 teaspoon red pepper flakes
1/4 cup hoisin sauce
1/4 cup chopped peanuts
Salt and freshly ground black pepper

Steps:

1 head Boston lettuce, leaves separated, cleaned and dried In a skillet over medium-high heat, add the vegetable oil and saute beef until brown. Stir in ginger, scallions, garlic, soy sauce, red pepper flakes, and hoisin and cook for 1 minute. Remove from the heat and stir in the peanuts. Season with salt and pepper and serve warm wrapped in lettuce cups.

Tips:

Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any scrambling.
Choose the right fish: For this recipe, a firm-fleshed fish like salmon, cod, or tilapia works best. Avoid delicate fish like flounder or sole, as they tend to fall apart easily.
Cook the fish properly: The fish should be cooked until it is just opaque in the center. Overcooking will make it dry and tough.
Use fresh vegetables: Fresh vegetables will give your wraps a vibrant flavor and texture. If you can, buy them from a farmers market or local grocery store.
Don't overstuff the wraps: Be careful not to overstuff the wraps, or they will be difficult to fold and eat. Aim for about 1/2 cup of filling per wrap.
Serve the wraps immediately: Asian fish and vegetable wraps are best served immediately, while the fish is still warm and the vegetables are crisp.

Conclusion:

Asian fish and vegetable wraps are a delicious and healthy meal that is perfect for a quick lunch or dinner. They are also a great way to use up leftover fish and vegetables. With a variety of fillings and sauces to choose from, there are endless possibilities for customization. So get creative and experiment with different flavors to find your perfect wrap.

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