Skillet-Style Baby Lettuce &Amp; Shredded Carrots with a Fresh Homemade Feel

These lettuce cups are a fresh and fun way to enjoy barramundi. The fish is brushed with a sweet soy glaze and roasted until tender, then flaked into bite-sized pieces. Crispy golden rice adds a satisfying crunch, while quick-pickled cucumber and carrots bring brightness and tang.

A drizzle of spicy Sriracha mayo ties everything together and the whole dish is served in cool, crisp lettuce leaves. It’s like deconstructed sushi rolls, but easier and faster to make at home.

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Ingredients

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

10 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

10 ounce BarramundiView ingredient guideLike ingredientDislike ingredient

3 unit Kewpie MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use in step 6.
2. While rice cooks, trim and halve cucumber lengthwise; slice crosswise into ¼-inch-thick half-moons. Trim and discard root end from lettuce; separate leaves.
3. In a medium microwave-safe bowl, combine vinegar, 2 tsp sugar (4 tsp for 4 servings) and a big pinch of salt. Stir in cucumber and carrots. Cover with plastic wrap; microwave for 1 minute. Carefully remove plastic wrap and stir. Set aside to pickle, stirring occasionally, until ready to serve.
4. Line a baking sheet with foil and lightly oil. Pat barramundi dry with paper towels. Place, skin sides down, on prepared sheet; brush tops with half the sweet soy glaze. Roast on top rack for 8 minutes. Once barramundi has roasted 8 minutes, remove sheet from oven and set broiler to high; carefully brush barramundi with remaining sweet soy glaze. Return to top rack; broil until glaze is tacky and fish is cooked through, 2-4 minutes more.
5. Meanwhile, in a small bowl, combine mayonnaise and Sriracha. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
6. Heat a large drizzle of oil in a large, preferably nonstick, pan over medium heat. Add cooked rice in a single layer. Season with salt. Cook, undisturbed, until golden brown and crispy on bottom, 3-5 minutes. Tip: Be careful-rice may pop as it cooks! Carefully flip rice (don’t worry if some pieces break apart); cook, stirring occasionally to break up any large pieces, until golden brown and crispy all over, 1-2 minutes more.
7. Using a fork, flake barramundi into bite-size pieces. Divide lettuce leaves between plates; fill with crispy rice, barramundi, as many pickled veggies (draining first) as you like and crispy fried onions. Drizzle with spicy mayo and serve.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, salmon or any firm white fish like cod or halibut works well as a substitute for barramundi.

How do I store leftovers?

Store the components separately in airtight containers in the refrigerator for up to 2 days. Reheat the rice and fish gently and assemble fresh lettuce cups just before serving.

Can I make this recipe gluten-free?

Check your sweet soy glaze and crispy fried onions for gluten. Use tamari instead of soy glaze if needed and look for gluten-free fried onions.