Taste this take on Bánh Mi that’s well outside the ordinary.
These easy baked fish sandwiches are packed with flavor and ready in under 30 minutes! Whether guests are on the way or you need to nourish the family, this Asian-inspired meal is certain to satisfy. Recipe, food styling & photography by Jessie Johnson of Life as a Strawberry.
For the Hoisin Glazed Barramundi:
Step 1 Heat oven to 400 degrees F.
Step 2 Whisk hoisin sauce, lime juice, salt, and pepper together in a small bowl.
Step 3 Lay barramundi filets on a baking sheet.
Step 4 Pour 2/3 of the hoisin sauce over the barramundi fillets and use a spoon or pastry brush to spread it across the fish so the barramundi is evenly coated. Reserve remaining hoisin sauce for sandwich assembly.
Step 5Bake barramundi at 400 degrees F for 12-15 minutes until cooked through. Cooked barramundi will be bright white and will flake easily with a fork or spatula.
For the Spicy Mayo:
Step 1 Stir hot sauce and mayonnaise together in a small bowl. Set aside.
To Assemble the Fish Sandwiches:
Step 1 Prep the rest of the ingredients while the barramundi cooks.
Step 2 When the barramundi is about two minutes from being done, pop the halved sandwich rolls into the oven to let them toast up a bit. I place them right on my oven rack, but you could use a baking sheet if you like.
Step 3Remove rolls and cooked barramundi from oven.
Step 4Break up the barramundi a bit with your spatula so you have several smaller pieces. Divide the barramundi between your toasted sandwich rolls.
Step 5Drizzle a bit of the leftover hoisin sauce over the barramundi. Top with a generous helping of shredded carrots, sliced radishes, cilantro, and green onions. Don’t be afraid to smush all the toppings down a bit so it fits more easily into the sandwich roll!
Step 6 Finish each sandwich with a squeeze of a lime wedge and a drizzle of spicy mayonnaise. Serve immediately.
Add a pinch of fresh grated ginger to the hoisin sauce to give it an extra kick.
For easy cleanup, line your baking sheet with a silicone baking mat, parchment paper, or foil before baking the fish.
It’s best to use softer sandwich rolls in this recipe, as they have just a bit of texture when toasted but don’t overwhelm the texture of the barramundi. The rolls pictured are French Rolls from a grocery store bakery, though hot dog buns or a soft baguette would serve as well.
Pickle the carrots and radishes for an extra flavor boost!
You can make the hoisin glaze, barramundi, and spicy mayonnaise ahead of time and store them in the fridge until you’re ready to use. You can also prep the other ingredients ahead of time so when you’re ready to eat all you have to do is assemble.
If serving these sandwiches to guests, you may drizzle the mayonnaise with a pastry bag for presentation’s sake. Otherwise, simply spread the spicy mayonnaise onto the sandwiches with a butter knife.
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