Crispy Asian Fish Banh Mi

FEATURED RECIPE FROM FISH DAY
SAM THE COOKING GUY TV EPISODE

Makes 4

INGREDIENTS

• 1 pound ground Opa
• 6 sprigs green onion, (white and light green parts only) chopped
• 1 tablespoon fresh ginger, minced
• 1 large clove garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon Sambal garlic chili paste
• 1-½ cup Panko crumbs
• High heat oil, like avocado oil
• 4 french baguette rolls

Sauce

• ¼ cup Kewpie mayo
• 1 tablespoon Hoisin

BaNH-mi toppings:

• 1 bunch fresh cilantro
• 1 Persian cucumber, thinly sliced
• ½ cup shredded carrots
• 2-3 sprigs green onion, cut thinly lengthwise

DIRECTIONS

1. In a medium bowl put fish, green onion, ginger, garlic, soy, chili paste and ½ cup of Panko - mix until until just combined
2. Form all the fish mixture into 10-12 patties, brush each side with a little oil -  then press into remaining panko to coat lightly
3. Heat 2 tablespoons oil in a non-stick pan on medium-high heat, cook patties each side about 4 minutes or until cooked through
4. While fish patties are cooking, make the sauce - In a separate small bowl mix mayonnaise and hoisin; set aside
5. Cut the baguettes in half lengthwise and toast/grill lightly
6. Now let’s build the banh-mi: spread sauce on the insides of the rolls, add some carrots and green onion, some cucumber, cilantro and the fish
7. Close, cut in half and eat

---