A fresh spin on the beloved classic. Crispy barramundi, pickled veg, and zesty herbs come together in a crusty roll for a flavour-packed lunch.
Vietnamese Pan-Fried Barramundi Bahn Mi
Ingredients
For the fish
- 200g barramundi fillet, cut into two pieces to fit into a Vietnamese baguette
- Salt, to taste
- tsp vegetable oil
For assembly:
- 1 Vietnamese baguette, lightly toasted over an open flame
- 1 tbsp Kewpie mayo
- 1.5 tbsp chicken liver pate (store-bought or from a Vietnamese bakery)
- 1 cucumber, sliced
- ΒΌ cup pickled carrot and daikon (see note for quick pickling)
- 2 pieces of spring onion, sliced
- small handful of coriander leaves
- 1 red chilli, finely sliced (optional)
- tsp light soy sauce
- Salt and pepper, to tate
Method
Prepare the barramundi:
- Season the barramundi pieces with salt and pepper
- Heat the vegetable oil in a pan over medium heat. Add the barramundi and cook for about three minutes skin side down on medium heat or until golden brown, flip and cook for a further 1-2 minutes until cooked through. Remove from the heat and set aside.
Assemble the Bahn Mi:
- Lightly toast the Vietnamese baguette over an open flame until crispy and warm.
- Spread the Kewpie mayo on one side of the baguette and the chicken liver pate on the other
- Place the cooked barramundi pieces in the baguette
- Top with cucumber
