Bánh Mì Cá Mòi with Lemongrass and Chili Mayo

Ingredients

• 4 fish fillets (mackerel or catfish), 150g (5.3 oz) each 4 fish fillets (mackerel or catfish), 150g (5.3 oz) each
• 2 stalks lemongrass, finely minced 2 stalks lemongrass, finely minced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• Vegetable oil, for frying Vegetable oil, for frying
• 4 small baguettes 4 small baguettes
• 1 cup pickled carrots and daikon radish 1 cup pickled carrots and daikon radish
• 1 cucumber, thinly sliced 1 cucumber, thinly sliced
• Fresh cilantro leaves Fresh cilantro leaves
• Fresh mint leaves Fresh mint leaves
• Sliced chili peppers (optional) Sliced chili peppers (optional)
• For the lemongrass and chili mayo: For the lemongrass and chili mayo:
• 1/2 cup mayonnaise 1/2 cup mayonnaise
• 2 tablespoons lemongrass, finely minced 2 tablespoons lemongrass, finely minced
• 1 tablespoon chili sauce 1 tablespoon chili sauce
• 1 teaspoon lime juice 1 teaspoon lime juice

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 20g (Saturated Fat: 3g)
• Carbohydrates: 45g (Sugars: 8g)
• Protein: 25g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the minced lemongrass, minced garlic, and fish sauce. Add the fish fillets and marinate for 30 minutes.
2. 2.
   Heat vegetable oil in a deep pan or skillet over medium heat. Fry the fish fillets until golden and crispy, about 4-5 minutes per side. Drain on paper towels.
3. 3.
   In a small bowl, mix together the mayonnaise, minced lemongrass, chili sauce, and lime juice to make the lemongrass and chili mayo.
4. 4.
   Slice the baguettes in half lengthwise and lightly toast them.
5. 5.
   Spread a generous amount of lemongrass and chili mayo on both sides of the baguettes.
6. 6.
   Place a crispy fish fillet on the bottom half of each baguette.
7. 7.
   Top with pickled carrots and daikon radish, cucumber slices, fresh cilantro leaves, mint leaves, and sliced chili peppers (if desired).
8. 8.
   Close the sandwich and serve immediately.

Treat your ingredients with care...

• Lemongrass — To easily mince lemongrass, remove the tough outer layers and finely chop the tender inner part. For a smoother texture, you can also use a food processor.
• Fish fillets — Ensure the fish fillets are patted dry before marinating to allow the flavors to penetrate better. Use a neutral-tasting oil with a high smoke point for frying, such as vegetable or canola oil.
• Baguettes — Look for crusty baguettes with a light and airy interior. If you can't find baguettes, you can use French rolls or any crusty bread of your choice.
• Pickled vegetables — You can make your own pickled carrots and daikon radish by julienning them and soaking them in a mixture of vinegar, sugar, and salt for a few hours. Alternatively, you can find pre-made pickled vegetables at Asian grocery stores.

Tips & Tricks

• For an extra crispy fish coating, dip the marinated fish fillets in cornstarch before frying.
• Adjust the spiciness of the lemongrass and chili mayo by adding more or less chili sauce according to your preference.
• If you prefer a milder flavor, soak the sliced chili peppers in cold water for a few minutes before adding them to the sandwich.
• To save time, you can prepare the pickled vegetables and lemongrass and chili mayo in advance and store them in the refrigerator until ready to use.
• Experiment with different types of fish fillets, such as tilapia or snapper, for a unique twist on the classic recipe.

Serving advice

Serve the Bánh Mì Cá Mòi immediately after assembling to enjoy the contrast of textures. It pairs well with a side of Vietnamese-style coleslaw or a light green salad.

Presentation advice

To present the Bánh Mì Cá Mòi beautifully, cut the sandwiches into halves or quarters and arrange them on a platter. Garnish with extra fresh herbs and chili peppers for an added pop of color.