SS Superior Sauce USA

Recipe

Sesame Chili Vietnamese Fish Lettuce Cups with cabbage

VietnameseFishDinnerWeeknight MealsVietnamDairy Free

Sesame Chili Vietnamese Fish Lettuce Cups with cabbage is an easy Vietnamese-style recipe with fish, cucumber, butter lettuce leaves, and a simple sesame chili sauce. The directions are written by minute, heat level, and cookware so the meal is easy to follow.

Yield4 servings
Prep Time20 minutes
Cook Time13 minutes
Total Time33 minutes

Why this easy recipe works

Sesame Chili Vietnamese Fish Lettuce Cups with cabbage is built for home cooks who want clear timing and familiar cookware. The sauce gives the dish a balanced sweet, savory, tangy flavor, and the vegetables keep the meal fresh.

Cookware and heat guide

  • Cookware: large nonstick skillet
  • Heat: medium-high heat
  • Best side: butter lettuce leaves

Helpful answer

Prep the sauce before the pan gets hot, keep the protein in one layer, and add the sauce near the end so it coats the food without burning.

Ingredients

What you need

  • 1 lb firm fish fillets such as cod, salmon, or tilapia
  • 2 cups cucumber, cut into bite-size pieces
  • 1 cup butter lettuce leaves
  • 2 tablespoons neutral oil, divided
  • 3 tablespoons sweet chili sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar or lime juice
  • 1 teaspoon toasted sesame oil
  • 2 cloves garlic, finely chopped
  • 1 teaspoon fresh ginger, finely grated
  • 2 tablespoons chopped cilantro and mint
  • 1 teaspoon sesame seeds or crushed peanuts, optional

Directions

How to make it

  1. Minute 0-5, cutting board and knife: pat fish dry and cut large fillets into even portions. Cut cucumber into bite-size pieces.
  2. Minute 5-8, small bowl: whisk lime juice, garlic, soy sauce, sweet chili sauce, and a splash of rice vinegar. Keep it beside the stove.
  3. Minute 8-10, large nonstick skillet: preheat over medium-high heat until a drop of water sizzles. Add 1 tablespoon oil.
  4. Minute 10-17, large nonstick skillet: cook the protein in one layer until browned. Cook fish until it flakes easily with a fork.
  5. Minute 17-22, large nonstick skillet: add cucumber and cook until crisp-tender, stirring every minute.
  6. Minute 22-26, large nonstick skillet: add butter lettuce leaves and the sauce. Toss until everything is glossy and hot.
  7. Minute 26-30, serving bowl: turn off the heat, add cilantro and mint, taste, and serve right away.

Tips

Make it yours

  • Keep the pan at medium-high heat; lower the heat if the sauce darkens too fast.
  • Cut cucumber evenly so the pieces cook at the same speed.
  • Make the sauce before cooking so the final toss takes less than 2 minutes.
  • For meal prep, store the sauce separately and reheat gently.

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