All Wrapped Up: Flaky Fish, Korean Beef & Addictive Dipping Sauce

Because of some health issues, still undetermined, I’ve been on a low- to no-fat diet these past few weeks.

It’s not been easy, but it’s not been unbearable either. There are definitely things I’ve missed. Say…chips, ice cream, cheese. I really was starting to miss sour cream (which we used to buy in extra large Daisy tubs from Costco). Then I discovered Greek yogurt is a fine, actually better, alternative.

So I’m getting through this so far and, as a bonus, eating healthier.

Tonight I really thought I’d have trouble. I’d planned to serve a family favorite, Korean beef (fish for me). But as the meal came together, I think my plate was the best.

The sides made the meal, at least for me.

Instead of the beef, I quickly pan fried some lightly seasoned tilapia as we were ready to plate and sit down.

To get a hearty meal out of the skimpy fillets, I served them with bibb lettuce for wrapping, ginger-infused basmati rice, and spicy sauteed spinach.

The spinach was fantastic and so was a sauce I whipped up based off of this recipe.

Spicy Spinach

• Spinach, trimmed and washed
• 1 medium shallot, chopped
• 2 cloves garlic, chopped
• 1 Tbsp Dijon mustard
• 1 tsp lemon juice
• 1/4 tsp red pepper flakes
• 2 Tbsp vegetable oil

Heat oil in large skillet, add garlic and shallot and cook for about a minute. Add spinach and cook until leaves turn bright green. Turn off heat, add mustard, lemon juice and red pepper flakes. Serve immediately.

Dipping Sauce

• 1/3 cup soy sauce
• 1/3 cup rice wine vinegar
• 1 Tbsp sesame oil
• 1 Tbsp chili pepper flakes
• 1 Tbsp shallots, chopped
• 1 tsp garlic, chopped

Mix all ingredients and chill for 20-30 minutes to let flavors meld before serving as a dipping sauce for dumplings or fish or to serve with rice.

I’m kicking myself for not getting any pics of the bibb lettuce wraps. They were cute — both the beef and fish versions — and cut down on the need for utensils.