16 frozen breaded Alaska pollock fish sticks
3 Tablespoons soy sauce
1/3 cup rice vinegar
1-1/2 teaspoons sesame oil
1/4 teaspoon red pepper flakes
1/2 teaspoon chili oil
1 teaspoon sesame seeds
8 large butter/bibb lettuce leaves
4 cups (8 oz.) broccoli-slaw or shredded carrots
1/4 cup chopped toasted peanuts
1/4 chopped green onion

Prepare breaded Alaska pollock fish sticks according to package directions; keep warm. 

While fish sticks are baking, prepare dressing.  Whisk together in small bowl: the soy sauce, rice vinegar, sesame oil, crushed red pepper flakes, chili oil and sesame seeds. 

For each lettuce cup, place 2 fish sticks in lettuce.  Top with 1/2 cup broccoli-slaw, 1/2 tablespoon peanuts and 1/2 tablespoon green onions.  Drizzle on one tablespoon dressing.  Repeat for remaining lettuce cups.