Thai Fish Wraps

By carinem25

Recipe calls for swordfish, but subsitute.

Ingredients

• For Fish:
• 1 T. brown sugar
• 2 t. whole coriander seeds
• 1 t. whole black peppercorns
• 1 t. whole mustard seed
• 1/2 t. celery seed
• 2 (10 oz.) fish fillets
• For Sauce:
• 2/3 c. sugar
• 1/2 c. water
• 1/2 c. rice vinegar
• 1 T. garlic, minced
• 1/2 t. kosher salt
• 3 T. fresh lime juice
• 1 T. fish sauce
• 1/2 t. red pepper flakes
• For platter:
• 12 Boston or Bibb lettuce leaves
• 3 oz. dry rice vermicelli, prepared according to package directions
• sprigs of fresh cilantro
• 1 c. shredded carrot
• 1 c. bean sprouts
• lime wedges
• leaves of fresh basil
• 1 c. cucumber, cut in half vertically, partially peeled, seeded and sliced in half-moons

Preparation

Step 1

Prepare sauce first and chill. Combine sugar, water, vinegar, garlic, and salt in a saucepan. Brig to a boil, reduce heat, and simmer until it coats the back of the spoon, about 3 minutes. Cool sauce to room temperature, then stir in remaining ingredients. Chill sauce to room temperature, then stir in remaining ingredients. Chill until ready to serve.

Preheat grill to high.

Pulse sugar and spices in a coffee grinder until coarsely ground. Prepare fish by brushing fillets with oil, season with salt, then pat the rub on both sides to coat. Grill fish, cut into strips.

Serve with accompaniments.