Fish Lettuce Wraps with Peanut Sauce

Steps

1. Preheat your oven to 450 degrees F.  Spray a large baking sheet with nonstick spray (line with foil first for easy cleanup).

2. Line up Gorton's 100% Whole Fillet Fish Sticks on the pan; there are 20 in a package. Bake at 450 for 10 minutes. Remove from the oven and use a spatula to flip each fish stick over. Return to the oven and bake at 450 for another 5-8 minutes, until the fish sticks are crispy and golden. Remove and turn off the oven. Return to the oven to keep warm once the temperature inside has gone down a bit.

3. Meanwhile, in a large bowl whisk together 1/2 cup rice vinegar, 1/4 cup sugar, 1 tablespoon soy sauce, and 3 tablespoons minced ginger. While you whisk, slowly pour in 1/4 cup sesame oil. You must be whisking or the oil and vinegar will not emulsify.

4. Add 3 cups each shredded purple cabbage, green cabbage, and carrots. (See photos for a cabbage shredding refresher). Add the green onions and cilantro and stir it together to coat the slaw with the dressing.

5. Set aside for at least 15 minutes to let it marinate.

6. While the slaw is marinating, make the peanut sauce. In a blender or food processor, add 2/3 cup peanut butter, 1/2 cup coconut milk*, 2 tablespoons ginger (you can just chop off a knob that looks like it will be about 2 tablespoons), 2 cloves garlic, 2 tablespoons soy sauce, 1/4 cup lime juice, 1 teaspoon brown sugar, 1/4 teaspoon crushed red pepper flakes, and 1/4 teaspoon salt.

7. Blend it all together until smooth and creamy. Taste it and adjust the seasonings to taste. You can add more salt, red pepper flakes, or lime to juice to brighten it up even more if you like.

8. Separate the butter lettuce leaves and wash thoroughly, letting them dry on a paper towel.

9. Place 2 fish sticks on 2 butter lettuce leaves. Drizzle with Thai Peanut Sauce. Top with Asian slaw. Devour animal style.