Drawing inspiration from Vietnamese banh mi, these sandwiches pile red curry mahi mahi salad on a baguette, along with scallions, carrot and cucumber, plus herbs, watercress and chili sauce.
| Level: | Easy |
| Total: | 17 min |
| Prep: | 15 min |
| Cook: | 2 min |
| Yield: | 2 servings |
Ingredients
- 1/2 baguette, cut into 2 pieces, or 2 ciabatta rolls
- 1 tablespoon unsalted butter, melted
- 2 tablespoons mayonnaise
- 2 scallions, sliced lengthwise and cut into 2-inch pieces
- 1/2 carrot, shredded or julienned
- 1/2 Kirby cucumber, julienned
- 1 tablespoon leftover Thai salad dressing
- 2 leftover Thai Red Curry Mahi Mahi fillets
- 1/2 bunch fresh cilantro or mint
- 1/2 bunch watercress, woody stems removed
- Asian chili sauce (optional)
- 1 13 .5-ounce can coconut milk
- 1 tablespoon red curry paste
- 1 1/4 pounds skinned mahi mahi fillet, dark flesh trimmed
- 1/3 cup fresh lime juice, plus lime wedges for garnish
- 2 tablespoons sugar
- 2 tablespoons fish sauce
- 1 teaspoon Asian chili sauce
- 1 clove garlic, minced
- 1 head Boston lettuce, leaves separated
- 1 bunch watercress, woody stems removed
- 1 Kirby cucumber, thinly sliced
- 3 scallions, white and green parts, thinly sliced
- 1 red or yellow bell pepper, stemmed, seeded and thinly sliced
- 1 bunch fresh cilantro or mint
- 1 handful roasted peanuts or cashews
Instructions
- Preheat the broiler to high. Split the baguette or rolls and brush both sides lightly with butter. Broil until lightly toasted, about 2 minutes.
- Remove from the broiler and spread both sides with mayonnaise. Toss the scallions, carrot and cucumber in the dressing. Stack the sandwiches with fish, the tossed vegetables, herbs, watercress and chili sauce, if desired.
- Preheat the broiler to high. Line a broiler pan with foil and lightly oil.
- Skim 2 tablespoons cream from the top of the coconut milk (reserve the milk to flavor rice as a side dish, if desired). Fry the coconut cream in a small skillet over medium heat until glossy, about 2 minutes. Stir in the curry paste and cook until fragrant, 2 minutes. Spread the mixture over the fish in the broiler pan; broil until browned and just cooked through, about 15 minutes. Cut the fish into 4 pieces.
- Whisk the lime juice, sugar, 2 tablespoons water and fish sauce in a bowl until the sugar dissolves. Stir in the chili sauce and garlic.
- Arrange the lettuce, watercress, cucumber, scallions, pepper, herbs, nuts and lime wedges with 4 pieces of fish on a platter; drizzle with the Thai salad dressing.
Reviews
This can no longer be called a Vietnamese sandwich! They have completely changed so many things about it. I am half-Viet, been to Vietnam twice, and was raised on Viet food…you guys need to change the title of this recipe, because it’s simply wrong. Combining Thai with other alternatives no longer makes this authentic.
All the flavors are good but the dressing is a little bit sweet I made it for my parents and they loved it they say it should be 5 but you should put just a lttle bit of dressing.
Thai ingredients, mayonnaise, salad dressing, ciabatta bread?
*cries to the confusion of food cultures* T_T
Since I was 8 my oriental deli specialty has been making Banh Mi. After reviewing the recipe of the Mahi Mahi banh mi there was a part of my heart that broke off and died, due to the confusion of the make up of the sand which.
I’m not saying that Banh Mi can only be prepared one way, but using Thai Salad Dressing, Butter, and Mayonnaise (substituting french butter; France where the Bahn Mi baguette and the style came from) and still calling the sandwich Vietnamese made a giggling tourniquet on a portion my heart.
I’m not commenting on a bad recipe given, just the name that drew my attention. Overall great recipe and was extremely delish~!
.Ron N.