Banh Mi - Vietnamese Fish Sandwiches


Almost any firm fleshed white fish will work well for these sandwiches. We like cobia, snapper, halibut, and grouper

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

Fish 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 fish 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!