2070 N. Clybourn Ave.    Chicago, IL. 60614                    773.404.3475

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At Dirk's
we carry many additional items to complete and complement your favorite recipe such as:
- Select Fresh   
- Fresh Breads
- Fresh Chips &
- Parchment Paper
    (by the sheet)
- Seafood Utensils
and more.....

  • This is our version of the famous Vietnamese sandwich, with fish of course.
  • We are using one of our favorite fish for this sandwich, farm raised cobia.
  • You can make these pickled veggies and candied jalapenos ahead of time and or just for a snack anytime.


Pickled Veggies

  • 1 cup fresh pickles, sliced, Kirby or Persian
  • 1/2 cup carrots, julienned
  • 1/2 cup daikon radish, julienned
  • 1/2 cup water
  • 1/2 cup unseasoned rice vinegar
  • 1/2 cup sugar2 teaspoons Himalayan pink salt
  • 1 star anise

Candied Jalapeños

  • 1 1/2 cup jalapeños, seeded and sliced
  • 1/2 cup water
  • 1/2 cup sugar
  • 1 teaspoon Himalayan pink salt

Cobia Marinade

  • 1 1/2 lb cobia fillets, skinned (or any other firm fleshed fish)
  • 2 tablespoons canola oil
  • 1 tablespoon garlic, finely chopped
  • 2 teaspoon Chinese five spice powder
  • 1 teaspoon Himalayan pink salt

Additional Ingredients

  • 4-10 inch french baguettes
  • Mayonnaise
  • Sriracha
  • Cilantro leaves, about 1/2 cup


Pickled Veggies

  • In a sauce pan add water vinegar, sugar, salt and anise.Bring to a boil and simmer about 20 minutes. Remove from heat and cool about 30 minutes. Add juienned veggies and cool at least 2 hours in refrigerator.

Candied Jalapeños

  • Combine water, sugar and salt, bring to a boil. Continue at a slow boil until syrupy. Add sliced jalepenos, simmer about 10-15 minutes. Remove from heat and drain. Place slices on a baking sheet then air dry. Store in the refrigerator. They should last a week.

Fish Marinade

  • Mix garlic, spices, salt and oil. Rub onto fish 1 hour before cooking. Leave at room temperature.

Building The Sandwich

  • Grill cobia on hot grill 450-500 until it flakes about 4 minutes per side.
  • Slather mayo on the bread and quickly heat on the grill a minute or so or  heat in oven. Put fish on warm bread add pickled veggies and candied jalapeños. Top with cilantro and sriracha if desired.

Serves 4 people. Enjoy!



Dirk's Fish and Gourmet Shop © 2017