Family friendly

Japanese kingfish lettuce cups

Name: Japanese kingfish lettuce cups
Yield: 4
Ingredients: 800g king fish fillet, (or white fish, such as barramundi), skin off, cut into 3cm pieces; 2 tbs peanut or sunflower oil; 6 spring onions, thinly sliced; 1 garlic clove, crushed; 2 tbs each light soy sauce, mirin and oyster sauce; 1 tbs fish sauce; 2 little gem lettuces, leaves separated 1⁄4 red cabbage (or regular cabbage), grated or shredded finely; 4 watermelon radishes (or red radishes), thinly sliced; Tonkatsu barbecue sauce (or other barbecue sauce), to serve

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by Shannon Bennett

Chef

Oct 07, 2016

"Kingfish doesn't dry out when minced," says Shannon Bennett. Make it the star ingredient in these healthy, bite-sized lettuce cups.

800g king fish fillet, (or white fish, such as barramundi), skin off, cut into 3cm pieces
2 tbs peanut or sunflower oil
6 spring onions, thinly sliced
1 garlic clove, crushed
2 tbs each light soy sauce, mirin and oyster sauce
1 tbs fish sauce
2 little gem lettuces, leaves separated 1⁄4 red cabbage (or regular cabbage), grated or shredded finely
4 watermelon radishes (or red radishes), thinly sliced
Tonkatsu barbecue sauce (or other barbecue sauce), to serve

Method

1.

Place the king fish in a food processor and pulse until very finely chopped.
2.

Heat the peanut oil in a large frypan over a high heat. Add the onion and garlic. Cook for 1-2 minutes until slightly softened and then add the fish and cook, tossing, for 1-2 minutes until starting to colour.
3.

Add the soy sauce, mirin, oyster sauce and fish sauce. Stir through and cook for 2-3 minutes until the sauce has reduced.
4.

Serve the mixture in lettuce leaves topped with cabbage, radish slices and tonkatsu sauce.