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.
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.