Mahi Mahi Banh Mi with Spicy Curried Mayo + Fried Eggs.

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.

4.67 from 12 votes

4 BAHN MI

by Tieghan Gerard

calories 949kcal

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See More HBH on Google

Prep20 minutes mins

Cook20 minutes mins

Total40 minutes mins

A traditional Vietnamese recipe with a fish twist

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Ingredients 

1x2x3x

Mahi Mahi

• ▢ 1/2 cup granulated sugar
• ▢ 1 lime, juiced
• ▢ 1 tablespoon water
• ▢ 1 red fresno pepper
• ▢ pinch of black pepper
• ▢ 1 tablespoon fish sauce
• ▢ 1 pound wild-caught Mahi Mahi, skin on
• ▢ 3 tablespoons sesame oil
• ▢ 1 tablespoon thai red curry paste

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

To assemble

• ▢ 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

Instructions 

• 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 fresno pepper and pinch of 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! 🙂

Notes

*Siracha Mustard from [Heather Christo | http://heatherchristo.com/cooks/2013/09/08/bahn-mi-sandwich/] and the caramel sauce is sort of adapted from [here | http://www.foodandwine.com/recipes/fish-sauce-caramel], eggs inspired from [White on Rice Couple | http://whiteonricecouple.com/recipes/fried-egg-banh-mi/] *To quickly pickle the carrots and daikon, sprinkle 1/2 teaspoon sugar and 1/2 teaspoon salt over the them. Allow them to sit at room temperature for 30 minutes.

Nutrition

Calories: 949kcal | Carbohydrates: 69g | Protein: 36g | Fat: 47g | Saturated Fat: 8g | Cholesterol: 258mg | Sodium: 1377mg | Potassium: 1072mg | Fiber: 5g | Sugar: 32g | Vitamin A: 7490IU | Vitamin C: 39.1mg | Calcium: 159mg | Iron: 5.5mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe? Please rate & comment below.

Carbs – they kind of make Monday better too. It’s a good balance.