Cooking FEVER-ishly: Fish banh mi sandwiches

2019-01-09 06:00
PHOTO: food24

PHOTO: food24

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For the pickled vegetables:

• 160 ml white wine vinegar

• 125 ml sugar

• pinch of smoked chilli flakes

• 2 carrots, peeled

• 6 radishes, thinly sliced

For the fish:

• 15 ml ground turmeric

• 15 ml Chinese five spice

• 4 portions hake

• salt and pepper

To serve:

• 4 crusty rolls or half baguette rolls

• 80 ml sour cream

• 250 ml young herb leaves — micro herbs

• 250 ml cucumber, julienned

• 1 jalapeno thinly sliced

•Sriracha sauce

Method: 20 minutes

For the pickled vegetables, combine the vinegar, sugar and chilli flakes in a small saucepan over medium heat.

Heat until the sugar has melted and simmer for one minute.

Cut the carrots into julienne strips and add to the vinegar mixture together with the radishes.

Set aside for at least 30 minutes, or cover and leave in the fridge overnight.

For the fish, combine all of the spices and sprinkle the spice mixture over the fish, covering both sides of each fillet.

Cook the fish on a braai grid over medium coals for 10 minutes.

Turn the fillets over and cook for a further six to eight minutes until firm and cooked through.

Season lightly and flake the fish into bite-size pieces.

To serve, slice the baguettes open on the top and spread the inside with sour cream.

Add some young herb leaves, fish, pickled vegetables, cucumber and jalapenos on top.

Add a drizzle of Sriracha, if preferred.

TIP: The hake can easily be replaced with a firm fish of your choice such as yellowtail, snoek or kingklip.

— Food24.


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