Wild Alaska Pollock Burmese Lettuce Wraps

Wild Alaska Pollock Burmese Lettuce Wraps

11 minutes 12 servings


  • 2 Blocks Wild & Simple Skillet Redi™ Wild Alaska Pollock 14.4 oz Deep-Skinned, Boneless 424914

  • 1 Cup Vegetable Oil

  • 3 Cups Shallot, thinly sliced

  • 2 Ounces Dried Shrimp

  • 3 Tablespoons Chickpea Flour

  • 4 lb Red Grapefruit (sectioned)

  • 2 Tablespoons Fish Sauce

  • Bibb Lettuce

  • Garnish Mint Leaves


  1. Cook Skillet-Redi Alaska Pollock per instructions. Break up pieces and keep warm.

  2. Combine oil and 2 cups shallots in skillet; cook until shallots are nicely browned. Transfer to toweling. Retain shallot oil.

  3. Soak remaining shallots in cold water 15 minutes and drain.

  4. Soak dried shrimp in cold water 10-20 minutes; drain. Process shrimp until fluffy ground powder.

  5. Toast chickpea flour in dry pan until lightly browned.

  6. Combine grapefruit, Alaska Pollock, fish sauce, soaked shallots, fried shallots, shrimp powder, chickpea powder, 2 tablespoons shallot oil and toss.

  7. Serve about 2 oz per serving in Bibb lettuce cups topped with mint.


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