Cherry & Dennis Helper Habitat

Cantonese Fish Lettuce Cups

魚鬆生菜包

Cantonese Fish Lettuce Cups — finished dish

Total time: 35 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Cooked fish is flaked and stir-fried with diced vegetables, then spooned into crisp lettuce cups.

01

Ingredients

Main ingredients

350 g cooked boneless white fish fillet
12 leaves butter lettuce leaves
80 g water chestnuts
80 g carrot
2 stalks spring onions

Stir-fry sauce

1 tbsp light soy sauce
1 tsp oyster sauce
1 tsp cornflour
2 tbsp water
1 tbsp cooking oil

Cantonese Fish Lettuce Cups — ingredients

02

Tools

kitchen knife
cutting board
mixing bowl
frying pan
spatula
measuring spoons
heatproof plate
kitchen tongs

Cantonese Fish Lettuce Cups — tools

03

Steps

Cantonese Fish Lettuce Cups — Wash each lettuce leaf, drain and chill to keep crisp

Step 1

Wash each lettuce leaf, drain and chill to keep crisp

Wash each lettuce leaf, drain and chill to keep crisp.

Cantonese Fish Lettuce Cups — Flake the cooked fish into small pieces and check carefully for bones

Step 2

Flake the cooked fish into small pieces and check carefully for bones

Flake the cooked fish into small pieces and check carefully for bones.

Cantonese Fish Lettuce Cups — Peel and finely dice the water chestnuts

Step 3

Peel and finely dice the water chestnuts

Peel and finely dice the water chestnuts.

Cantonese Fish Lettuce Cups — Peel and dice the carrot; slice the spring onions

Step 4

Peel and dice the carrot; slice the spring onions

Peel and dice the carrot; slice the spring onions.

Cantonese Fish Lettuce Cups — Mix soy sauce, oyster sauce, cornflour and water

Step 5

Mix soy sauce, oyster sauce, cornflour and water

Mix soy sauce, oyster sauce, cornflour and water.

Cantonese Fish Lettuce Cups — Heat the pan over medium heat; add oil and carrot and stir-fry for three minutes

Step 6

Heat the pan over medium heat; add oil and carrot and stir-fry for three minutes

Heat the pan over medium heat; add oil and carrot and stir-fry for three minutes.

Cantonese Fish Lettuce Cups — Add water chestnuts and stir-fry for two minutes until hot but crisp

Step 7

Add water chestnuts and stir-fry for two minutes until hot but crisp

Add water chestnuts and stir-fry for two minutes until hot but crisp.

Cantonese Fish Lettuce Cups — Add the fish and toss gently without crushing it

Step 8

Add the fish and toss gently without crushing it

Add the fish and toss gently without crushing it.

Cantonese Fish Lettuce Cups — Stir the sauce again and pour it around the pan edge

Step 9

Stir the sauce again and pour it around the pan edge

Stir the sauce again and pour it around the pan edge.

Cantonese Fish Lettuce Cups — Stir-fry for two minutes until the sauce lightly coats the filling

Step 10

Stir-fry for two minutes until the sauce lightly coats the filling

Stir-fry for two minutes until the sauce lightly coats the filling.

Cantonese Fish Lettuce Cups — Fold in spring onion, turn off the heat and transfer to a bowl

Step 11

Fold in spring onion, turn off the heat and transfer to a bowl

Fold in spring onion, turn off the heat and transfer to a bowl.

Cantonese Fish Lettuce Cups — Spoon fish filling into each lettuce leaf and serve immediately

Step 12

Spoon fish filling into each lettuce leaf and serve immediately

Spoon fish filling into each lettuce leaf and serve immediately.

Common mistakes

Wet lettuce makes watery cups; drain it thoroughly after washing.

Tips

Cut the filling into similar small pieces so the cups are easy to eat.