Name: Fish banh mi with pickled vegetables & spicy mayonnaise
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: Fish banh mi; 2 teaspoons peanut oil; 2 teaspoons sesame oil; 8 small flathead fillets (880g); 2 half baguettes (300g), ends trimmed, halved crossways; 1 lebanese cucumber (130g), halved lengthways, seeded, sliced thinly; 1 green onion (scallion), sliced thinly on the diagonal; 1 fresh long red chilli, sliced thinly; 8 large fresh coriander (cilantro) sprigs; Pickled vegetables; ½ cup (110g) white (granulated) sugar; ½ cup (125ml) rice vinegar; ½ teaspoon coarse cooking (kosher) salt; 1 medium carrot (120g), cut into matchsticks; ¼ medium daikon (150g), cut into matchsticks; Spicy mayonnaise; ¼ cup (75g) whole-egg mayonnaise; 3 teaspoons sriracha or other chilli sauce

Refreshing and tasty Vietnamese bahn mi rolls are a perfect workday lunch. For something a little bit different we used fish with pickled vegetables & spicy mayonnaise.

Ingredients

Fish banh mi

2 teaspoons peanut oil

2 teaspoons sesame oil

8 small flathead fillets (880g)

2 half baguettes (300g), ends trimmed, halved crossways

1 lebanese cucumber (130g), halved lengthways, seeded, sliced thinly

1 green onion (scallion), sliced thinly on the diagonal

1 fresh long red chilli, sliced thinly

8 large fresh coriander (cilantro) sprigs

Pickled vegetables

½ cup (110g) white (granulated) sugar

½ cup (125ml) rice vinegar

½ teaspoon coarse cooking (kosher) salt

1 medium carrot (120g), cut into matchsticks

¼ medium daikon (150g), cut into matchsticks

Spicy mayonnaise

¼ cup (75g) whole-egg mayonnaise

3 teaspoons sriracha or other chilli sauce

Method

1.Make pickled vegetables and spicy mayonnaise.

2.Heat oils in a large frying pan over high heat; cook fish for 2½ minutes each side or until just cooked through.

3.Split baguettes in half horizontally. Spread mayonnaise over bases; top with fish, cucumber, green onion, pickled vegetables, chilli and coriander.

Pickled vegetables

4.Stir sugar, vinegar and salt in a small saucepan over low heat for 2 minutes or until sugar dissolves; bring to the boil. Transfer mixture to a medium bowl; stir in carrot and daikon. Refrigerate for 1 hour. Drain.

Spicy mayonnaise

5.Combine ingredients in a small bowl; season to taste. Refrigerate until required.

Sriracha is a medium-hot chilli sauce available from Asian food stores and some major supermarkets.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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