Gluten-Free Fluke Lettuce Wraps with Coconut Finishing Sauce (Plus Rice)

Ingredients

• 1 1/2 cups (300 g) white rice, rinsed well (I'm assuming you have rice — let me know if not and I’ll adjust)
• 1 3/4 cups (420 g) water
• 1/2 tsp (3 g) fancy salt, plus more to taste
• 1 1/2 lb (680 g) fluke fillets, patted dry
• 1 tsp (5 g) fancy salt
• 1/2 tsp (1 g) black pepper (optional)
• 1 Tbsp (15 g) neutral oil (or olive oil)
• 1/3 cup (80 g) full-fat coconut milk (I'm assuming you have coconut milk — let me know if not and I’ll swap in a dairy-only sauce)
• 3 Tbsp (45 g) crème fraîche OR sour cream
• 1–2 tsp (5–10 g) plum sauce (optional; only if gluten-free)
• 1–2 tsp (5–10 g) tamari (optional, gluten-free soy sauce)
• 1 small Korean red or green pepper, very thinly sliced (about 10–20 g)
• Pinch fancy salt, to taste
• 1 large head lettuce (butter, romaine hearts, or iceberg), leaves separated and dried
• 2 cups (60 g) tender greens, thinly sliced (optional)
• 6–8 radishes (120–160 g), thinly sliced
• 1/2 cup (50 g) celery, very thinly sliced (optional)
• 1/2 cup (10 g) chopped cilantro
• 1/4 cup (6 g) chopped mint
• 1/4 cup (8 g) snipped chives

Instructions

1. Rinse 1 1/2 cups (300 g) rice until the water runs mostly clear. Cook with 1 3/4 cups (420 g) water and 1/2 tsp (3 g) fancy salt in your rice cooker (or covered pot) until tender and the grains are separate and steamy.
2. Fluff and keep warm. The rice should smell toasty-sweet and feel springy, not wet or gluey.
3. In a small bowl, whisk 1/3 cup (80 g) coconut milk with 3 Tbsp (45 g) crème fraîche or sour cream until smooth.
4. If using, whisk in 1–2 tsp (5–10 g) plum sauce (only if gluten-free) and/or 1–2 tsp (5–10 g) tamari. Stir in 1 sliced Korean pepper (10–20 g).
5. Season with a pinch of fancy salt. You’re looking for a sauce that’s lightly creamy and spoonable, not thick—add a teaspoon of water if it feels too heavy.
6. Thin-slice 6–8 radishes (120–160 g) and (optional) 1/2 cup (50 g) celery.
7. Chop herbs: 1/2 cup (10 g) cilantro, 1/4 cup (6 g) mint, 1/4 cup (8 g) chives.
8. If using, thin-slice 2 cups (60 g) greens. Toss radish/celery/greens/herbs together; keep chilled and crisp.
9. Pat 1 1/2 lb (680 g) fluke very dry. Season both sides with 1 tsp (5 g) fancy salt and (optional) 1/2 tsp (1 g) black pepper.
10. Heat a skillet over medium-high until you can feel strong heat hovering your hand over it; add 1 Tbsp (15 g) oil.
11. Lay in the fluke and sear gently (work in batches if needed). Cook until the fish turns opaque almost all the way through and flakes with light pressure; the surface should be lightly golden and smell sweet and ocean-clean, not fishy. (Thin fillets can be done in 1–2 minutes per side; go by opacity.)
12. Transfer to a plate and break into bite-size flakes.
13. Set out lettuce leaves. Add a small spoon of rice (about 1–2 Tbsp / 15–30 g), a few flakes of fluke (about 2 oz / 55 g), and a pinch of the radish-herb mix (about 1/4 cup / 15–25 g).
14. Spoon on 1–2 tsp (5–10 g) coconut finishing sauce per wrap.
15. Eat right away while the lettuce is crisp and the fish is warm.

Notes

Gluten-free note: many plum sauces contain gluten—only use one labeled gluten-free. For a mixed crowd, serve plum sauce on the side with a separate spoon to avoid cross-contact. No lemon needed: the herbs and radish provide the brightness. If you want more heat, add more sliced Korean pepper to the sauce or scatter on top. Storage: keep components separate; fish and rice reheat gently, salad stays crisp 1 day.