Striped Bass Salad in Lettuce Cups

by Jet Tila, Executive Chef, Wazuzu at Wynn’s Encore Las Vegas

2 lbs. grilled striped bass
salt and pepper
1 tablespoon tamarind paste
1 tablespoon vegetable oil
3 to 4 garlic cloves, minced
1 large shallot, sliced
½ of red onion, thin sliced
½ cup mint leaves
1 to 2 teaspoons Thai chili powder
4 tablespoons fresh lime juice
4 tablespoons fish sauce
1-2 tablespoons palm sugar or granulated sugar
3 to 4 green onions, chopped
2 tablespoons roasted rice powder
Boston lettuce

1. Season fish inside and out. Bake at 350F until cooked through or grill until cooked through. Flake fish meat off the bone into a bowl. Add tamarind paste to fish meat and let stand for 15 minutes.

2. Heat a small pan to medium an add oil. Sauté garlic and shallot until translucent. Add the fish to the pan, stir-fry until for 30 seconds. Add fish sauce, lime, palm sugar, and chili powder. Cook for an additional 30 seconds.

3. Add mint, onion, and roasted rice powder. Cook until mint is wilted. Serve by spooning 3 to 4 tablespoons onto a small lettuce leaf.