Vietnamese · Lunch
Vietnamese Turmeric Fish Sandwich
Turmeric-and-dill-marinated white fish fillet, pan-fried until golden, tucked into a toasted baguette with pickled daikon and carrot, cucumber, cilantro and scallion mayonnaise. Rooted in Hanoi's cha ca fish tradition adapted into banh mi form, it balances earthy turmeric, fresh herbs and a tangy pickled crunch.
$7
25 minsPrep
12 minsCook
37 minsTotal
MediumLevel
Nutrition per serving
587Calories
32.8gProtein
25.5gFat
56.4gCarbs
10.9gSugar
5gFiber
1612mgSodium
70mgChol
3.7gSat Fat
823mgPotassium
104mgCalcium
2.1mgIron
2.4mcgVitamin B12
23mgVitamin C
low-cholesterol
high-fiber
gluten-free-adaptable
herb-salt
hidden-gems
Instructions
1
Prep
Pat fish dry, combine with turmeric, ginger, fish sauce and sugar in a bowl. Toss until evenly coated yellow and let sit at room temperature for 20 minutes.
2
Prep
Toss julienned daikon and carrot with rice vinegar and sugar until vegetables turn slightly translucent and taste bright and tangy.
3
Sear
Heat vegetable oil in a skillet over medium-high heat. Lay marinated fish strips in and fry 3 to 4 minutes per side until golden and flesh flakes easily with a fork.
4
Build
Spread mayonnaise across toasted baguette cut sides. Layer seared fish, drained pickled daikon and carrot, cucumber, cilantro, scallion and chili.
5
Plate
Press sandwich closed, cut in half and serve immediately while fish is warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet
- 2 tsp2 tsp turmeric
- 2 tsp2 tsp fresh ginger
- 1/2 cup20g fresh dill
- 2 tbsp2 tbsp fish sauce
- 1 tsp1 tsp sugar
- 2 tbsp30ml vegetable oil, for frying
- 22 small baguette, about 6 inches (15cm) (50g)
- 4 tbsp4 tbsp mayonnaise
- 1/2 cup60g daikon
- 1/2 cup50g carrot
- 2 tbsp2 tbsp rice vinegar
- 1 tsp1 tsp sugar
- 88 cucumber slices
- 22 small handful (16g) cilantro
- 22 scallion
- 22 small red chili
