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Fish in Lettuce Wrap

Fish and Seafood

Fish in Lettuce Wrap
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

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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