Wild Alaska Pollock Burmese Lettuce Wraps

Wild Alaska Pollock Burmese Lettuce Wraps

11 minutes 12 SERVINGS 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


Cook Skillet-Redi Alaska Pollock per instructions. Break up pieces and keep warm. Combine oil and 2 cups shallots in skillet; cook until shallots are nicely browned. Transfer to toweling. Retain shallot oil. Soak remaining shallots in cold water 15 minutes and drain. Soak dried shrimp in cold water 10-20 minutes; drain. Process shrimp until fluffy ground powder. Toast chickpea flour in dry pan until lightly browned. Combine grapefruit, Alaska Pollock, fish sauce, soaked shallots, fried shallots, shrimp powder, chickpea powder, 2 tablespoons shallot oil and toss. Serve about 2 oz per serving in Bibb lettuce cups topped with mint. Serves 12


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