Mahi Mahi Banh Mi with Spicy Curried Mayo + Fried Eggs
Try this Mahi Mahi Banh Mi with Spicy Curried Mayo + Fried Eggs recipe.
Try this Mahi Mahi Banh Mi with Spicy Curried Mayo + Fried Eggs recipe.
- 1/2 cup granulated sugar
- 1 tablespoon water
- 1 lime, juiced
- 1 tablespoon fish sauce
- 1 bunch cilantro
- 3 tablespoons sesame oil
- 4 tablespoons soy sauce
- 1 tablespoon thai red curry paste
- 1 pound wild-caught skin on, mahi mahi
- 1 red chile pepper (i used a large serrano pepper)
- fresh pepper taste
- 1/2 cup mayo (i used olive oil mayo)
- 1-2 tablespoons thai red curry paste
- 1/4 cup grainy mustard
- 3-4 teaspoons siracha
- 1 french baguette toasted + cut into fourths
- 2 tablespoons chile oil
- 2 jalapenos, sliced
- 1 cup picked carrots*
- 1 cup picked daikon*
- 1 cucumber, sliced thin
- 4 eggs, cooked to your liking
- Carbohydrate 14.5442000269295 g
- Cholesterol 11.2125 mg
- Fat 15.5112312720739 g
- Fiber 4.41499999855073 g
- Protein 7.7360437637978 g
- Saturated Fat 4.02250187808162 g
- Serving Size 1 1 BAHN MI (425g)
- Sodium 552.468125879416 mg
- Sugar 10.1292000283787 g
- Trans Fat 1.21582187640246 g
- Calories 209 calories
Step-by-step
- In a heavy-bottomed small saucepan, combine the sugar, lime juice and water and bring to a boil. Boil undisturbed over moderately low heat until a deep amber caramel forms, about 5 minutes.
- Stir in the minced red chile, garlic and pepper. Remove the saucepan from the heat and carefully whisk in the fish sauce and 2 tablespoons of water. Stir over moderate heat until the caramel is smooth, sticky and slightly thick. Pour the sauce into a heatproof bowl and set aside. The sauce can also be saved for later and refrigerated. If the sauce is too thick add a tablespoon of water to thin and warm in the microwave on 10 second intervals.
- Heat the grill, grill pan or large frying pan to medium-high heat. In a small bowl combine the sesame oil and 1 tablespoon thai red curry paste. Brush the mixture over the mahi mahi. Grill or pan fry for 3 to 4 minutes per side. Remove, peel the skin away, chop into chunks and then drizzle with 1 tablespoon of caramel.
- To make the spicy curried mayo, mix together the mayo and thai red curry paste in a small bowl. Cover and refrigerate until ready to use.
- To make the Siracha Mustard, mix together the mustard and Siracha in a small bowl. Cover and refrigerate until ready to use.
- To assemble, half the baguettes lengthwise and spread a little of the spicy curried mayo over the bottom of each baguette. Divide the mahi mahi among the baguettes and then top with a drizzle of soy sauce and chile oil. Add fresh cilantro, jalapeños, pickled carrots, pickled daikon and cucumber slices. Finish with a fried egg. Serve with more Caramel, Spicy Curried Mayo and Siracha Mustard if desired. Eat right this second!
Mahi Mahi Banh Mi: A Culinary Adventure
The aroma of sizzling mahi mahi, the tangy kick of spicy curried mayo, the satisfying crunch of fresh vegetables – this Mahi Mahi Banh Mi sandwich is more than just a meal; it's an experience. As a busy professional, I often find myself craving flavorful, yet quick, meals. This recipe perfectly hits the spot, offering a delightful balance of textures and tastes without requiring hours in the kitchen. The vibrant flavors transport you to a bustling Vietnamese street market, even if you're enjoying it from the comfort of your own home.
The beauty of this recipe lies in its versatility. Feel free to adjust the spice level to your preference – more or less curry paste, a dash of extra sriracha, it's all up to you. The same goes for the fillings. While pickled carrots and daikon are traditional, don't be afraid to experiment. Add some shredded cabbage, quick-pickled onions, or even some thinly sliced bell peppers for an extra burst of color and flavor. The possibilities are endless!
The secret weapon: the caramel sauce. This isn't your average caramel; it's a complex, savory-sweet glaze that elevates the mahi mahi to another level. The subtle heat from the chili pepper adds a surprising depth of flavor that perfectly complements the richness of the fish. I often make a double batch of this sauce, saving the extra for drizzling over grilled chicken or vegetables, or even using it as a dipping sauce for spring rolls. It's incredibly versatile and adds a unique touch to any dish.
Time-saving tips for busy days: I always try to prep ahead whenever possible. Pickled carrots and daikon can be made in advance and stored in the refrigerator for days, or even weeks. The spicy curried mayo and siracha mustard can also be prepared ahead of time, freeing up precious minutes on busy weeknights. Simply store them in airtight containers in the refrigerator until ready to use.
This Mahi Mahi Banh Mi sandwich is a true testament to the power of simple ingredients combined with a little culinary creativity. It's a quick, satisfying, and incredibly flavorful meal perfect for a busy lunch break, a casual dinner with friends, or even a luxurious weekend brunch. The satisfaction of creating this flavorful masterpiece will leave you feeling empowered and delighted, and the flavors will leave you wanting more. So go ahead, try this recipe, and prepare to be amazed.
Beyond the Sandwich: The components of this recipe can also be adapted to create a variety of other dishes. For instance, the mahi mahi can be used in tacos, salads, or as a topping for rice bowls. The spicy curried mayo is amazing on chicken or fish, and the caramel sauce adds a unique touch to grilled vegetables. Don't be afraid to get creative and explore the many possibilities!
A culinary journey begins with a single bite: Let this recipe be your starting point for a delicious exploration of global flavors. Enjoy the process, savor the taste, and remember that cooking is an adventure. Happy cooking!
Ingredients
1/2 cup granulated sugar, 1 tablespoon water, 1 lime, juiced, 1 tablespoon fish sauce, 1 bunch cilantro, 3 tablespoons sesame oil, 4 tablespoons soy sauce, 1 tablespoon thai red curry paste, 1 pound wild-caught skin on, mahi mahi, 1 red chile pepper (i used a large serrano pepper), fresh pepper taste, 1/2 cup mayo (i used olive oil mayo), 1-2 tablespoons thai red curry paste, 1/4 cup grainy mustard, 3-4 teaspoons siracha, 1 french baguette toasted + cut into fourths, 2 tablespoons chile oil, 2 jalapenos, sliced, 1 cup picked carrots*, 1 cup picked daikon*, 1 cucumber, sliced thin, 4 eggs, cooked to your liking
