Fish

Fish banh mi with quick pickled vegetables

Name: Fish banh mi with quick pickled vegetables
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 4
Cuisine: /asian recipes
Ingredients: 1 teaspoon ground turmeric; 2 tablespoons plain flour; 1/3 cup (80ml) milk; 2 tablespoons fresh dill, chopped; 500g firm boneless white fish fillets (such as blue eye), cut into 2cm pieces; 2 tablespoons coconut oil; 1 thick baguette, split; 1 Lebanese cucumber, thinly sliced; 1 cup fresh coriander; 1 cup Thai basil leaves; 1 lime, halved; 1/3 cup (75g) coconut sugar; 1/3 cup (80ml) rice vinegar; 1 carrot, cut into matchsticks; 1 small daikon (Asian white radish), cut into matchsticks

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45m

15m

Fish banh mi with quick pickled vegetables

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The crusty baguette, spicy fish and fresh herbs all combine to create the characteristic yumminess of a banh mi.

1 teaspoon ground turmeric
2 tablespoons plain flour
1/3 cup (80ml) milk
2 tablespoons fresh dill, chopped
500g firm boneless white fish fillets (such as blue eye), cut into 2cm pieces
2 tablespoons coconut oil
1 thick baguette, split
1 Lebanese cucumber, thinly sliced
1 cup fresh coriander
1 cup Thai basil leaves
1 lime, halved

Quick pickled vegetables

1/3 cup (75g) coconut sugar
1/3 cup (80ml) rice vinegar
1 carrot, cut into matchsticks
1 small daikon (Asian white radish), cut into matchsticks

Method

1.

For the quick pickled vegetables, combine sugar and vinegar in a small saucepan over low heat, stirring until the sugar dissolves, then set aside to cool. Add carrot and daikon, and set aside for a further 30 minutes to pickle, then drain.
2.

Meanwhile, combine the turmeric and flour in a bowl, then season. Combine the milk and dill in a separate bowl. Dip the fish in the milk mixture, then in the flour mixture, shaking off any excess.
3.

Heat the oil in a frypan over medium heat. Cook the fish, in batches, turning, for 3-4 minutes or until golden.
4.

Brush the inside of the baguette with some of the oil from the pan. Fill the baguette with the fish, cucumber, pickled vegetables, coriander and Thai basil. Squeeze over lime juice to serve.