Rick Moonen's Thai-Style U.S. Farm-Raised Catfish Lettuce Wraps

1/3 lb. medium (21/25) shrimp, shelled and chopped
1 Tbl. shallot, minced
1-2 red chiles, minced, with seeds
1 t lime zest, grated
1 t sugar
3/4 t ginger, minced or grated
1/2 t garlic, minced or grated
2 t fish sauce
2 t vegetable oil
1 egg white, beaten until frothy
Coarse salt
1 lb. U.S. Farm-Raised Catfish fillet, put in freezer for 20 minutes
2 scallions, chopped
2 T cilantro, chopped

Have ready a bowl set into another bowl filled with ice and some water. Combine the shrimp, shallot, chiles, zest, sugar, ginger, fish sauce, 1 teaspoon vegetable oil and 1 teaspoon of egg white in a food processor. (Use a microplane when prepping the garlic and ginger for more intense flavors.)  Season lightly with salt; be careful, the fish sauce is salty. Pulse and process until a thick, smooth paste results. Scrape paste into the bowl set over ice and spread thin, so it will chill quickly.

Trim out the darker-colored center of the catfish fillet, chill in a freezer, then cut fillets into 1/3-inch dice. This process should go quickly when using a very sharp knife.

Add U.S. Farm-Raised Catfish, scallions and cilantro to the shrimp paste and fold together thoroughly. Heat a teaspoon or so of vegetable oil in a nonstick skillet over medium heat. Shape fish into four patties. This is easier to do with wet or oiled hands. Cook the burgers until golden brown, about 5 minutes on each side. Give burgers a poke; they should be firm.

To serve:
Tender lettuce leaves (red or green leaf, Boston, Bibb)
Freshly picked basil, mint and cilantro leaves

Recipe adapted from FISH WITHOUT A DOUBT by Rick Moonen and Roy Finamore. Text copyright (c) 2008 by Rick Moonen and Roy Finamore. Adapted by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.