Bánh Mì Chả Cá (Vietnamese Grilled Fish Cake Sandwich)

Nguyên liệu

• Firm white fish fillets (e.g., cod, tilapia, basa)1 lb
• Shallots, finely minced2 tbsp
• Garlic, minced1 tbsp
• Fish sauce2 tbsp
• Sugar1 tsp
• Black pepper1/2 tsp
• Cornstarch2 tbsp
• Vegetable oil, for frying1/4 cup
• Baguettes4
• Daikon radish, julienned1 cup
• Carrots, julienned1 cup
• Rice vinegar1/2 cup
• Sugar, for pickling1/4 cup
• Salt, for pickling1 tsp
• Fresh cilantro1 bunch
• Cucumber, thinly sliced1
• Mayonnaise1/4 cup
• Pâté (optional)1/4 cup
• Chili sauce (optional)2 tbsp

Các bước

1. 1

   Prepare the pickled vegetables: Combine julienned daikon and carrots in a bowl. In a separate bowl, whisk together rice vinegar, sugar, and salt until dissolved. Pour over the vegetables and let marinate for at least 30 minutes.

2. 2

   Prepare the fish cakes: In a food processor, combine fish fillets, minced shallots, minced garlic, fish sauce, sugar, and black pepper. Pulse until the fish is finely ground and forms a paste. Add cornstarch and pulse until just combined.

3. 3

   Form the fish cakes: Wet your hands slightly and shape the fish mixture into small patties, about 1.5 inches in diameter and 0.5 inches thick.

4. 4

   Fry the fish cakes: Heat vegetable oil in a non-stick skillet over medium-high heat. Fry the fish cakes for 3-4 minutes per side, until golden brown and cooked through. Drain on paper towels.

5. 5

   Prepare the baguettes: Slice the baguettes lengthwise, being careful not to cut all the way through. Lightly toast them if desired.

6. 6

   Assemble the bánh mì: Spread mayonnaise and optional pâté on the inside of each baguette. Layer with fried fish cakes, pickled vegetables, cucumber slices, and fresh cilantro sprigs. Drizzle with optional chili sauce.

7. 7

   Serve immediately.