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4.67 from 12 votes

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

A traditional Vietnamese recipe with a fish twist
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Sandwiches
Cuisine: Vietnamese
Servings: 4 BAHN MI
Calories: 949kcal

Ingredients

Mahi Mahi

Spicy Curried Mayo

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