Siam Lettuce Cups ala Wild Ginger

The original recipe is from Wild Ginger.  It wowed us! Wild Ginger serves it with Chilean Sea Bass.   I made it with ground pork, which is also great.  Double the sauce amount in case more is needed; if not, it refrigerates and can be used later.  Note: Ground chicken or even turkey do not work as well as they are too dry.  Bottled lime juice substitutes well as long as you start with less than is called for of fresh lime juice  We serve it with Vietnamese Salad and/or Asian Wings.

(serves four)

FOR THE SAUCE
2 tbsp fish sauce (more if using pork)
1 tbsp tamarind concentrate
75 ml fresh lime juice
1 tbsp palm or soft dark brown sugar

1-2 tbsp chile sauce (sriracha)

500g Chilean sea bass sliced into small even pieces or 1 lb. ground pork or tofu
1 tbsp peanut oil, if using fish

FOR THE SALAD
2 tbsp jicama (yam bean), sliced into matchsticks
2 tsp fresh root ginger, sliced into matchsticks
2-4 tbsp peanuts, ground
1/4 cup coriander leaves, roughly chopped
1/4 cup basil leaves, finely sliced
½ tsp minced red and green chillies (or more sriracha)
Baby lettuce or romaine leaves

Mango, julienned (optional)

DIRECTIONS

1. Heat the oil in a non-stick pan over a medium heat add the sea bass and sear on all sides for about eight minutes or until cooked.  Or, cook ground meat until done.  Drain oil.
2. Put the fish sauce, chilli, tamarind paste, lime juice, and sugar into a blender or food processor and blend together until they make a smooth sauce, if needed.
3. Mix the jicama, ginger, peanuts, coriander leaves, basil, and chillies together and toss gently with the sauce. Add the warm fish to the salad and carefully mix together allowing the fish to break up.
4. Spoon the fish mixture between lettuce leaves and turn out on to serving plates.