Radicchio Fish Cups

Margie Bruner - Glory Kitchenby: Margie Bruner, owner of Glory Kitchen

These Radicchio Fish Cups are a great way to enjoy fish tacos without the tortilla – a lighter version but just as satisfying and quite filling as well.  They are bright, colorful, and make a beautiful presentation when they are arranged on a platter and served tableside with a bowl of delicious peanut dressing and some crunchy Glory Kitchen Penang nut & spice mix to adorn the top of the little lettuce tacos.

Radicchio is a bitter lettuce, sometimes called Italian chicory.  It is often confused with red cabbage, however, is actually quite different and much more delicate than cabbage.  The leaves separate and are more similar to Boston, butter or iceberg lettuce.  You can gently separate the whole leaves individually and they are shaped in a cup-like manner which will hold a small amount of filling – in this case, delicate fish, rice and small cut veggies.

Most of the work in making these colorful Radicchio Fish Cups is in the preparation of the rice and veggies.  A great way to shortcut the preparation is to bake the fish, make the rice, mix the dressing and prep all of the vegetables a day ahead.  Store all of the veggies individually in small baggies in the refrigerator and when it’s time to eat, you’ll be ready to gather all of your ingredients and assemble.  Doing all of the pre-work ahead makes these Radicchio Fish Cups a snap and you’ll be quite surprised at how light and tasty they are.

Radicchio Fish Cups

Yield: about 4 servings


    for the dressing:
  • 3 tablespoons sesame oil
  • 1 tablespoon soy sauce
  • 1.5 tablespoon creamy peanut butter
  • 1 tablespoon soy sauce
  • 2 teaspoons mirin
  • 2 tablespoons rice wine vinegar
  • for the fish cups:
  • Penang nut & spice mix
  • 1 - 1.5 lbs white fish, wild alaskan cod
  • 2 heads fresh radicchio
  • cooked jasmine rice (2 cups water, 1 cup rice)
  • handful of carrots, shredded
  • 1 fresh jalapeño, thinly sliced
  • 4-6 radishes, sliced into thin wedges
  • 3 tablespoons rice wine vinegar (for radish pickling)
  • pinch of salt & pinch of sugar (for radish pickling)
  • handful of snow peas
  • 1 scallion, chopped
  • handful of peanuts, barely chopped
  • peanut butter dressing (see recipe above)


  1. Take one cup of jasmine rice and add it into a saucepan with lid. Add 2 cups of water. Bring to a boil, then reduce to a low simmer for 10-15 minutes. Remove from the heat and allow the rice to steam in the saucepan with the lid on until it becomes tender. Flake with a fork and allow to come to room temperature by removing the lid.
  2. Whisk together all ingredients for the dressing. Taste first to make certain the ratios taste correct - add a bit more lime juice if additional acid is needed. Place the dressing into a small serving bowl with a small serving spoon for drizzling on the lettuce cups at the table. Set aside.
  3. On a baking tray or small baking dish, place the white fish and drizzle with a bit of olive oil or sesame oil, sprinkle it generously with Penang nut & spice mix and place into oven at 425° for 15-20 minutes or until the fish flakes. Although I used Alaskan cod, any type of white fish can be used: haddock, halibut, tilapia, sole, etc. If you overcook, it gets very tough - you want it to be light and flaky, so don't leave it in the oven too long. Remove from the oven and allow to cool.
  4. While the fish is baking in the oven, quick-pickle the radishes. Using about 4-6 radishes, slice them into small wedges and add them into a bowl with 3 tablespoons white wine vinegar or rice wine vinegar, a good pinch of salt and a good pinch of sugar. Let them marinate in this liquid while you are preparing the rest of the ingredients and this will quick-pickle the radishes.
  5. Slice the snow peas into long, thin slices, shred the carrots (I bought pre-shredded carrots), chop the scallions, rough chop the peanuts, and thinly slice about 1/2 a jalapeño. Prep all of these ingredients and place into their own small bowls to have ready when assembling the lettuce cups.
  6. Take the heads of radicchio and slice off the core end with a knife. Using your hands, gently remove each leaf, trying to keep them whole & intact so they create small cups to hold the fish and fillings.
  7. To assemble, take a radicchio cup & add in a scoop of jasmine rice, add a bit of baked fish, top with carrots, radishes, snow peas, scallions, peanuts, a slice of jalapeño and a generous sprinkle of Penang nut & spice mix. Arrange the little cups on a platter and serve with the peanut dressing for each person to drizzle over their lettuce cups.

Radicchio Fish Cups - Glory Kitchen
Baked Fish Radicchio Cups - Glory Kitchen
Radicchio Fish Cups - Glory Kitchen
Radicchio Fish Cups - Glory Kitchen
Radicchio Fish Cups - Glory Kitchen
Radicchio Fish Cups - Glory Kitchen
Radicchio Fish Cups - Glory Kitchen
Radicchio Fish Cups - Glory Kitchen