Thai Swordfish Wraps

Recipe by Manami
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
YIELD: 12 wraps
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • CHILE GARLIC SAUCE (MAKE AHEAD):
  • Combine sugar, water, vinegar, and salt in a saucepan.
  • Bring to a boil and reduce heat and simmer until it coats the back of a wooden spoon, about 3 minutes.
  • Cool sauce to room temperature, then stir in remaining ingredients.
  • Chill until ready to serve.
  • Preheat grill to high.
  • MAKE RUB:
  • Pulse sugar and spices in a coffee-grinder until coarsely ground.
  • PREPARE FISH:
  • Slice fillets in half crosswise(no need to remove skin yet--peel it off after grilling).
  • Brush the fillets with oil, season with salt, then pat the rub on both sides to coat.
  • Don't move the fillets around too much or the rub will stick to the grates--not the fish.
  • Grill fillets about 4 minutes per side.
  • Remove the fillets from the grill, peel off the skin and cut each into 3 strips.
  • THE PLATTER:
  • Moving clockwise starting at 12 o'clock:
  • 12 Boston lettuce or Bibb lettuce leaves; 3 oz cooked vermicelli; sprig of cilantro; shredded carrots; bowl of bean sprouts; lime wedges; leaves of fresh basil; grilled swrodfish; and a bowl with cucumber half-moons.
  • Serve with Chile Garlic sauce in several bowls around the platter.
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