Name: Spicy Thai Cod Lettuce Cups with Cucumber, Herbs, Peanuts & Rice
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ heads butter (Boston) lettuce; 1 small bunch cilantro; 1.02 kg cod fillet; 1 ½ English cucumbers; 2 small pkgs fresh mint; 1 ½ cups jasmine rice; 3 limes; 1 cup peanuts, roasted unsalted; ½ medium red onion; black pepper; brown sugar; crushed red pepper; fish sauce; neutral vegetable oil; salt

Spicy Thai Cod Lettuce Cups with Cucumber, Herbs, Peanuts & RiceSpicy Thai Cod Lettuce Cups with Cucumber, Herbs, Peanuts & Rice — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1 ½ heads butter (Boston) lettuce

1 small bunch cilantro

1.02 kg cod fillet

1 ½ English cucumbers

2 small pkgs fresh mint

1 ½ cups jasmine rice

3 limes

1 cup peanuts, roasted unsalted

½ medium red onion

black pepper

brown sugar

crushed red pepper

fish sauce

neutral vegetable oil

salt

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and bring the mixture to a boil over high heat.

Meanwhile, wash and dry the fresh produce.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

While the rice is cooking, juice limes into a large bowl. Add fish sauce, sugar, and crushed red pepper. Whisk to combine the dressing.

Peel, halve, and mince onion. Add to the bowl with the dressing, stir to combine, and set aside.

Preheat a large skillet over medium-high heat.

While the skillet heats up, pat cod dry with paper towels, then season with salt and pepper on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Add cod and cook, turning once, until lightly browned and just cooked through, about 10 minutes. Remove from heat.

Meanwhile, roughly chop peanuts. Place in a small bowl and set aside for serving.

Trim and quarter cucumbers lengthwise, then cut crosswise into bite-sized pieces. Add to the bowl with the dressing.

Pick mint leaves off the stems; discard stems and roughly chop the leaves. Add to the bowl.

Shave cilantro leaves off the stems; discard stems and roughly chop the leaves. Add to the bowl.

When the cod is done, transfer to the cutting board and, using a fork, break the fish into bite-size pieces. Add to the bowl and gently stir to combine the filling.

Separate lettuce into leaves. Pile leaves, in stacks of two per wrap, onto plates. Divide cod filling between lettuce cups and top with peanuts. Serve with rice on the side and enjoy!

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