Vietnamese sandwiches (or “banh mi”) are typically filled with meat, but this lighter version uses baked tilapia. Be sure to pickle the daikon and carrots ahead of time, which will help the vegetables absorb the sweet and sour flavor of the brine. Daikon radish can be found in Asian or specialty supermarkets, but if you’re having difficulty finding it, these sandwiches will still taste great without it.
Recipe Courtesy of Shirley Fan
|1/4 cup white vinegar or unseasoned rice wine vinegar||freshly ground pepper|
|1/4 cup sugar||4 (8-inch long) hero rolls or 2 baguettes|
|3/4 teaspoon (plus more) kosher salt||4 teaspoons light or reduced-fat mayonnaise|
|2 cups julienned carrots||4 teaspoons Maggi seasoning, Bragg's liquid amino acids, or soy sauce|
|2 cups julienned daikon radish||2 cups loosely packed cilantro|
|4 tilapia fillets (about 1 1/2 pounds total)||3 radishes, thinly sliced|
|cooking spray||2 jalapenos, sliced (optional)|
Preheat the oven to 325°F.
In a small saucepan over low heat, add the vinegar, sugar, and ¾ teaspoon salt. Simmer until the sugar dissolves. Turn off the heat and allow to cool.
In a medium bowl, combine the carrots and daikon. Pour the cooled pickling liquid over the vegetables. Toss. Cover and refrigerate for 30 minutes or up to 1 day in advance.
Line a baking sheet with foil or parchment paper. Coat the surface with cooking spray. Season the tilapia with salt and pepper. Place on the sheet, and cook in the oven until the fish feels firm and begins to flake, about 12 to 15 minutes.
Split the bread horizontally and toast until golden. Spread the mayonnaise on the bottom of each roll and sprinkle Maggi seasoning over the top half. Arrange the fish on the bottom half of the roll and then top with pickled vegetables, cilantro, radishes, and jalapenos, if desired. Cover with top half of the roll and serve.
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