March 23, 2017
Recipe Courtesy of Alaska Seafood
This 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.
Ingredients
For the Alaska Pollock Bánh Mi Sliders
- 1 Package (15.2-ounces) frozen breaded fish, such as Alaska pollock fillets
- 2/3 Cups water
- 1/2 Cup rice vinegar
- 2 Tablespoons sugar
- 1/2 Teaspoon kosher salt
- 1/4 Teaspoon red pepper flakes
- 2/3 Cups 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 Teaspoons Sriracha
- 2 French-style baguettes
- 16 Cilantro sprigs
Directions
For the Alaska Pollock Bánh Mi Sliders
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.
Cook breaded Alaska pollock fillets according to manufacturer’s directions; cut each in half and keep warm.
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.