26-oz Australis Barramundi fillets, skinless or skin-on
1daikon radish, shredded
1 medium carrot, sliced into matchsticks
1 tablespoonrice wine vinegar
2baguettes, 10" long
1/2english cucumber, sliced
1fresh jalapeno pepper, seeded and thinly sliced
The perfect fish for the world’s favorite sandwich.
Our Barramundi Banh Mi sandwich takes the Vietnamese classic and updates the protein to make it even more delicious. It has so much going for it: pickled vegetables, that incredible bread, succulent fish, and a perfect kick of cilantro. Make this sandwich for lunch with a friend or for a summer night on the porch!
Step 1Combine daikon radish, carrot, vinegar, and sugar in a small bowl, mix well and set aside.
Step 2Pat the fish very dry and brush thoroughly with oil on both sides. Place on a very hot grill. When the fish turns opaque around the edges, it’s ready to flip. If using fillets with the skin on, lay the skin-side down first. Set aside.
Step 3Cut each baguette horizontally along one side, using a serrated knife. Spread cut sides with mayo.
Step 4Divide and arrange barramundi on the bottom half of baguette.
Step 5Drain daikon and carrot mixture; divide and arrange mixture over barramundi. Divide and arrange cucumber slices over top of sandwich filling. Sprinkle with sliced jalapenos and cilantro, and a drizzle of lime juice. Cut each baguette into equal servings.
NoteFeel free to add peanuts, romaine lettuce, and spring onions to this sandwich for an authentic taste. If you want some extra spice, add some sriracha to your mayo!