Name: Mahi Mahi Banh Mi Submarine with XO Tomato Jam / Pickled Vegetables / Chili Mayonnaise
Yield: Serves 2
Cuisine: French
Ingredients: 1 medium carrot, shredded; Two 4 oz (125 g) mahi mahi portions; 1 baguette, cut in half lengthwise, pointed ends removed; 1 Tbsp (15 mL) rice wine vinegar; ½ cup (125 mL) cilantro; 1 Tbsp (15 mL) water; Pinch of salt; ¼ tsp (1 mL) pepper; ¼ tsp (1 mL) salt; 1 Tbsp (15 mL) oyster sauce; ¼ tsp (1 mL) fish sauce; 1 Tbsp (15 mL) olive oil; 1 Tbsp (15 mL) dried shrimp; 2 medium shallots, chopped; 2 Tbsp (30 mL) soy sauce; 1 cup (250 mL) diced cherry tomatoes; 1 Tbsp (15 mL) sugar; 2 Tbsp (30 mL) sliced fresh chilies; ⅓ cup (80 mL) vegetable oil; 2 Tbsp (30 mL) chopped ginger; 1 tsp (5 mL) sugar; 2 Tbsp (30 mL) chopped garlic; 2 Tbsp (30 mL) rice wine vinegar; Half an English cucumber, shredded; ⅓ cup (80 mL) mayonnaise; ⅓ cup (80 mL) diced prosciutto; 1 Tbsp (15 mL) chili oil; 1 tsp (5 mL) lime juice

Preparation info

Serves
2

Difficulty
Easy

Appears in

Fish for You

By Spencer Watts

Published 2022

About

The banh mi is here! Leave it to the French and Vietnamese to invent the perfect tag team for food culture. The result is this one-of-a-kind sandwich, and mine features fresh grilled mahi mahi on a crispy French baguette, packed with pickled vegetables, chili mayo, and sweet and sour tomato jam that is bursting with umami. This sandwich is so good it hurts.

I serve this sandwich on a rectangle plate with extra chili mayo on the side.

“Hey Tommy . . . I’ll trade you my desser