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Fish in Lettuce Wrap

Fish and Seafood

Fish in Lettuce Wrap
Ingredients:
1 pound minced boneless and skinless white-flesh fish
1 Tablespoon Chinese rice wine
2 Tablespoons hoisin sauce
2 Tablespoons thin soy sauce
1½ Tablespoons cornstarch
1 Tablespoon vegetable oil
2 cloves fresh garlic, minced
2 teaspoons fresh ginger, minced
8 ounces drained canned water chestnuts, sliced thinly, each cut in quarters
1 small onion quartered then each quarter sliced thinly salt and ground black pepper, to taste
10 whole leaves butter, bibb, or another soft lettuce

Preparation:
1. Mix fish, rice wine, hoisin and soy sauces, and the cornstarch.
2. Heat a wok, add the vegetable oil, and stir-fry the garlic and ginger for one minute, then add the fish mixture and stir-fry stirring gently two minutes, then put into a strainer over a bowl.
3. Now add the water chestnut and onion pieces to the wok and the salt and pepper and stir-fry for two minutes, then remove with a slotted spoon to the bowl with the fish mixture.
4. Put a heaping tablespoon (about one-tenth of the fish and vegetable mixture) on to a lettuce leaf, fold in the ends and roll the leaf closed sitting it on the end of the lettuce leaf on a pre-heated serving platter. Repeat until all are rolled, then serve them immediately.

                                                                                                                                                       
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