1. Preheat your oven to 450°F. Spray a large baking sheet with non-stick spray (line with foil first for easy cleanup). Line up Gorton’s Crunchy Breaded Fish Sticks on the pan and cook according to package directions. Remove and turn off the oven. Return to the oven to keep warm once the temperature inside has gone down a bit.
  2. While baking the fish sticks, prepare the slaw. In a large bowl, whisk together 1/2 cup rice vinegar, 1/4 cup sugar, 1 tablespoon soy sauce, and 3 tablespoons minced ginger. While you whisk, slowly pour in 1/4 cup sesame oil. You must be whisking or the oil and vinegar will not emulsify.
    Add 3 cups each shredded purple cabbage, green cabbage, and carrots. Add the green onions and cilantro and stir it together to coat the slaw with the dressing. Set aside for at least 15 minutes to let it marinate.
  3. While the slaw is marinating, make the peanut sauce. In a blender or food processor, add 2/3 cup peanut butter, 1/2 cup coconut milk, 2 tablespoons ginger, 2 cloves garlic, 2 tablespoons soy sauce, 1/4 cup lime juice, 1 teaspoon brown sugar, 1/4 teaspoon crushed red pepper flakes, and 1/4 teaspoon salt. Blend it all together until smooth and creamy. Adjust seasonings to taste. You can add more salt, red pepper flakes, or lime juice to brighten it up even more if you like.
  4. Separate the butter lettuce leaves and wash thoroughly, letting them dry on a paper towel. Place 2 fish sticks on 2 butter lettuce leaves. Drizzle with Thai Peanut Sauce. Top with slaw.
  5. *Canned coconut milk is usually separated when you open it: there is a thick white creamy part, and a thin watery liquid. Stir it together a bit to form a creamier liquid. You don’t need to get all the lumps out, and adding lumps straight into your blender is fine.
  6. Recipe Notes: If you use two fish sticks per lettuce wrap, you will get about 10 lettuce wraps total. Two wraps was enough to fill me up for one meal. The slaw amount is generous and you may have some leftover.


For the slaw:
1/2 cup rice vinegar
1/4 cup granulated sugar
1 tablespoon soy sauce
3 tablespoons fresh ginger, minced
1/4 cup sesame oil
3 cups purple cabbage, shredded
3 cups green cabbage, shredded
3 cups shredded carrots (3-4 large carrots)
1/2 cup green onions, chopped
1/4 cup fresh cilantro, chopped

For the Thai Peanut Sauce:
2/3 cup peanut butter
1/2 cup canned coconut milk
2 tablespoons ginger
2 cloves garlic
2 tablespoons soy sauce
1/4 cup lime juice (about 2 limes)
1 teaspoon brown sugar
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt

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