I feel like Monday needs a good sandwich.
And I am going to be honest, I still have not a clue how to say Bahh Mi. The way I pronounce it would make you laugh and possibly make you look at me like I am crazy, my mom totally did.
But it’s a darn good sandwich and since it’s now officially spring and all, I thought I would switch up the traditional pork with some fish. It just sounded kind of good and I had some frozen mahi mahi fillets in the freezer that have been begging me to do something with them for too long.
Oh, and you know how yesterday I showed you guys all the photos of the barn? Remember how it was crazy snowing? Well, I am very (VERY) happy to say that Sunday was a picture perfect spring day. Probably a little colder than most are used to, but it was a bluebird day (a beautiful sunny day after an overnight snowfall. It’s a perfect skiing/hiking/just about anything day with a clear blue sky, bright sun, and fresh snow). And inside the house it almost felt like summer. Ahh!! This excites me greatly. I know it’s gonna snow again and keep on going to the very, very end of May, but it is a sign of good things to come!
Speaking of Sunday and my Barn post, I cannot believe the amazing comments you guys left. AND I have only gotten through a handful of them. Well, I skimmed them all, but have not had time to respond yet. Actually I am super behind on all comments…trying to catch up today.
Anyway, you guys have me so excited to share the process with you. I will do my best to document it all.
Since it’s Monday though, let’s talk about these sandwiches and ease into the week with more pictures and a little less words. Words require thoughts, and on Monday that’s just kind of hard. Or it is for me anyway.
If you are unfamiliar with a Banh Mi it’s a classic Vietnamese sandwich that was actually introduced by the French, hence the french baguette. Or that’s what Google said, but it makes sense. I typically see these made with some kind of caramelized pork, so I swapped the pork for fish and made some spicy sauces to slather on top.
I have always hated mayo, so I was super nervous about my curried mayo idea – I made two sauces just in case. One I knew I would like and one I wanted to try, but I needed to have a back up in case it was horrible.
Turns out I loved them both. Why does this happen when I am prepared with a back up, but I hate the ones I have no back up for?
Does that make sense? I am not sure Monday is my friend right now.
Ok, but the real reason for this sandwich?
The fried eggs. This meal was built around eggs. If you are not a fan of the runny yolk, hard-boiled works too. But you must make the eggs. They complete the sandwich.
Mahi Mahi Banh Mi with Spicy Curried Mayo + Fried Eggs.
Spicy Curried Mayo
- 1/2 cup mayo I used olive oil mayo
- 1-2 tablespoons thai red curry paste
Siracha Mustard (optional)
- 1/4 cup grainy mustard
- 3-4 teaspoons Siracha
- 1 french baguette toasted + cut into fourths
- 4 tablespoons soy sauce
- 2 tablespoons chile oil
- 1 bunch cilantro
- 2 jalapenos sliced
- 1 cup picked carrots*
- 1 cup picked daikon*
- 1 cucumber sliced thin
- 4 eggs cooked to your liking
In a heavy-bottomed small saucepan, combine the sugar, lime juice and water and bring to a boil. Boil undisturbed over moderately low heat until a deep amber caramel forms, about 5 minutes.
Stir in the minced red chile, garlic and pepper. Remove the saucepan from the heat and carefully whisk in the fish sauce and 2 tablespoons of water. Stir over moderate heat until the caramel is smooth, sticky and slightly thick. Pour the sauce into a heatproof bowl and set aside. The sauce can also be saved for later and refrigerated. If the sauce is too thick add a tablespoon of water to thin and warm in the microwave on 10 second intervals.
Heat the grill, grill pan or large frying pan to medium-high heat. In a small bowl combine the sesame oil and 1 tablespoon thai red curry paste. Brush the mixture over the mahi mahi. Grill or pan fry for 3 to 4 minutes per side. Remove, peel the skin away, chop into chunks and then drizzle with1 tablespoon of caramel.
To make the spicy curried mayo, mix together the mayo and thai red curry paste in a small bowl. Cover and refrigerate until ready to use.
To make the Siracha Mustard, mix together the mustard and Siracha in a small bowl. Cover and refrigerate until read to use.
To assemble, half the baguettes lengthwise and spread a little of the spicy curried mayo over the bottom of each baguette. Divide the mahi mahi among the baguettes and then top with a drizzle of soy sauce and chile oil. Add fresh cilantro, jalapeños, pickled carrots, pickled daikon and cucumber slices. Finish with a fried egg. Serve with more Caramel, Spicy Curried Mayo and Siracha Mustard if desired. Eat right this second! 🙂
Carbs – they kind of make Monday better too. It’s a good balance.