2 (6-oz) Australis Barramundi fillets, thawed and skin removed
8 large butter or romaine lettuce leaves
1 large carrot, shredded
2 large radishes, sliced
1/2 cup fresh cilantro, chopped
2 green onions, sliced
Salt and pepper to taste
For the Miso Tahini Sauce
2 tablespoons light (white/sweet) miso paste
2 tablespoons lemon or lime juice
1 tablespoon tahini
1 teaspoon soy sauce
1 teaspoon sriracha sauce
1 clove garlic, minced
1/4 teaspoon ground ginger
1/2 teaspoon honey
These lettuce wraps are light and summery with a major flavor punch from an earthy miso tahini sauce.
Lettuce wraps are the perfect easy meal on warm days! Load your wraps with pan-seared barramundi, fresh veggies, and homemade miso sauce for a meal that’s on the table in 30 minutes or less. Recipe and photos by Jessie Johnson of Life As A Strawberry.
Step 1In a small bowl, whisk together all miso tahini sauce ingredients. Set aside.
Step 2Use paper towels to pat each barramundi fillet very dry. Season both sides of the fish with salt and pepper. If you like, you can cut the barramundi into smaller, 2-inch portions to speed the cooking time.
Step 3Heat a large nonstick or cast iron skillet over medium-high heat. Add canola oil and heat until the oil shimmers.
Step 4When skillet is hot, gently lay barramundi pieces into the pan. Cook for 2-3 minutes per side until the flesh is bright white and opaque. Exact cook time will vary depending on the size and thickness of the fish.
Step 5Remove the skillet from the heat and pour in half of your miso tahini sauce. Stir the sauce into the barramundi. The fish should easily flake apart, making it easier to spoon into your lettuce wraps.
Step 6Assemble the lettuce wraps. Lay your large lettuce leaves flat and divide the cooked barramundi evenly between them. Top with shredded carrots, radish slices, cilantro, and green onion. Drizzle with a spoonful of the remaining miso tahini sauce and serve immediately.
NotesBake or grill the barramundi if you prefer. Prep the vegetables, cook the barramundi, and mix the miso tahini sauce ahead of time and store separately in airtight containers in the fridge for easy assembly. These wraps are tasty hot or cold. The miso tahini sauce recipe makes enough for a light coat across all lettuce wraps. Double the recipe if you’d like more sauce in your wraps or extra sauce for dipping. Use peanut butter instead of tahini in the miso sauce if you like.