Highliner
Signature Cuts Crispy Breaded Haddock Banh Mi
Give your next fish sandwich a global twist with this Banh Mi inspired rendition packed full of crisp and crunchy fresh veggies and a cooling citrus infused cilantro-lime mayo. Easy to prepare and ready in 20 minutes or less this fish sandwich is a savory blend of creamy, crispy, sweet and tangy all in one delicious handheld.
Serves: 5
Serves: 5Prep time: 15 mins
Prep time: 15 minsCook time: 19 mins
Cook time: 19 mins
Ingredients
Preparation
For the Banh Mi
- 1 box Signature Cuts Crispy Breaded Haddock Fillets
- 5 each Sesame Seed Buns, lightly toasted (optional)
- 1 cup Mixed Bell Peppers, seeds removed and sliced thin
- 1 cup Shredded Carrots
- ½ cup Radishes, sliced into thin rounds
- 2 tbsp. Rice Vinegar
- 1 ¼ cups Cucumbers, sliced thin
- ½ cup Cilantro
- ½ cup Sprouts
For the Cilantro-Lime Mayonnaise
- ¾ cup Mayonnaise
- 1 each Lime, zested then juiced
- ½ cup Cilantro
- Preheat your oven to 230 °C. Place the breaded Haddock fillets on a sheet pan and bake according to the package instructions, turning over halfway.
- While the fillets cook prepare the Cilantro-Lime Mayonnaise and Pickled Veggie Slaw. First for the slaw, gather the bell peppers, carrots and radishes together in a small bowl and toss lightly with the rice vinegar. For the mayo, add to the bowl of a food processor along with the cilantro, juice and zest of the lime and blend on high for 30 seconds, stopping half way through to scape down the sides of the bowl.
- When the fillets are fully cooked assemble the Banh Mi sandwiches. Start by spreading approximately 2 tablespoons of the mayo across the bottom of each of the five buns. Divide the remaining ingredients into fifths and then from the bottom bun up add the sliced cucumbers, pickled veggie slaw, cilantro and then sprouts. Finish with the Breaded Haddock Fillets and the top bun.
