Alaska Pollock Bánh Mi Sliders

Alaska Pollock Bánh Mi Sliders
4.5 from 2 ratings
Recipe Courtesy of Alaska SeafoodThis refreshing spin on a classic bánh mi is the ideal option for pescetarians or anybody that doesn’t love head cheese (one of the traditional bánh mi accoutrements). Thinly cut, pickled vegetables add a nice acidic crunch to the light and flaky pollock.
Servings
4
servings
Ingredients
  • 1 package (15.2-ounces) frozen breaded fish, such as alaska pollock fillets
  • 2/3 cup water
  • 1/2 cup rice vinegar
  • 2 tablespoon sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon red pepper flakes
  • 2/3 cup daikon radish, peeled and julienned
  • 1/2 cup carrot, peeled and julienned
  • 1/4 cup jalapeño peppers, thinly sliced
  • 6-inch cucumber, thinly-sliced lengthwise, then slices cut in half crosswise
  • 1/3 cup mayonnaise
  • 2 1/2 teaspoon sriracha
  • 2 french-style baguettes
  • 16 cilantro sprigs
Directions
  1. Prepare pickled vegetables: Combine water, rice vinegar, sugar, salt and red pepper flakes in a small saucepan. Bring mixture to a boil; remove from heat. Stir vegetables into brine; cover and refrigerate at least 30 minutes. Drain before using.
  2. Cook breaded Alaska pollock fillets according to manufacturer’s directions; cut each in half and keep warm.
  3. Combine mayonnaise and sriracha. Slice French bread crosswise into slider-size portions, then cut each horizontally (without cutting through completely) to form sandwich top/bottom. Spread mayonnaise mixture onto cut sides of bread. Place 1 to 2 cucumber slices on each roll bottom; top with a fish portion, 2 to 3 tablespoons pickled vegetables and 2 sprigs cilantro.