2 ratings

Alaska Pollock Bánh Mi Sliders

Put away the pork and bring on the pollock

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.

Ready in
55 m


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


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.