While traditional Banh Mi has pork or beef, our version with tender pieces of lightly spiced fish is perfect for a warm summer lunch or dinner.
300 grams firm white fish
1 tablespoon soy sauce
1 teaspoon sesame oil
½ teaspoon ground turmeric
1 clove garlic, crushed
1 teaspoon grated fresh ginger
sea salt and freshly ground pepper
quick pickles (as below)
1 baguette cut into 4, halved and grilled
thinly sliced cucumber
jalapeño pickles, optional
handful mint and coriander
1 lime, quartered
½ cup sushi rice vinegar
1 tablespoon mirin
1 tablespoon caster sugar
½ teaspoon soy sauce
¼ teaspoon wasabi paste
4 medium radishes, julienned
1 large carrot, julienned
Cut the fish into thick batons.
Combine all the remaining ingredients in a shallow dish and add the fish, turning to coat well. Marinate for 15 minutes.
Heat a little vegetable oil in a sauté pan and cook the fish for 2-3 minutes each side or until just cooked through. Drain on kitchen towels.
To serve: Spread the warm grilled baguette with mayonnaise. Top with the sliced cucumber, jalapeño if using, some of the herbs and then the fish. Add the quick pickles, the remaining herbs and a squeeze of lime to serve.
Quick Pickles: Put the vinegar, mirin and caster sugar into a small saucepan and bring to the boil. Whisk in the soy and wasabi then set aside to cool.
Put the radishes and carrot in a large bowl and pour over the cooled liquid.
Leave for 30 minutes, turning occassionally. Drain before using.