Mahi Mahi Banh Mi (Vietnamese Sandwiches)

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  • Level: Easy
  • Total: 17 min
  • Prep: 15 min
  • Cook: 2 min
  • Yield: 2 servings
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1/2 baguette, cut into 2 pieces, or 2 ciabatta rolls

1 tablespoon unsalted butter, melted

2 tablespoons mayonnaise

2 scallions, sliced lengthwise and cut into 2-inch pieces

1/2 carrot, shredded or julienned

1/2 Kirby cucumber, julienned

1 tablespoon leftover Thai salad dressing

2 leftover Thai Red Curry Mahi Mahi fillets

1/2 bunch fresh cilantro or mint

1/2 bunch watercress, woody stems removed

Asian chili sauce (optional)

Thai Red Curry Mahi Mahi Salad

1 13 .5-ounce can coconut milk

1 tablespoon red curry paste

1 1/4 pounds skinned mahi mahi fillet, dark flesh trimmed

1/3 cup fresh lime juice, plus lime wedges for garnish

2 tablespoons sugar

2 tablespoons fish sauce

1 teaspoon Asian chili sauce

1 clove garlic, minced

1 head Boston lettuce, leaves separated

1 bunch watercress, woody stems removed

1 Kirby cucumber, thinly sliced

3 scallions, white and green parts, thinly sliced

1 red or yellow bell pepper, stemmed, seeded and thinly sliced

1 bunch fresh cilantro or mint

1 handful roasted peanuts or cashews


  1. Preheat the broiler to high. Split the baguette or rolls and brush both sides lightly with butter. Broil until lightly toasted, about 2 minutes.
  2. Remove from the broiler and spread both sides with mayonnaise. Toss the scallions, carrot and cucumber in the dressing. Stack the sandwiches with fish, the tossed vegetables, herbs, watercress and chili sauce, if desired.

Thai Red Curry Mahi Mahi Salad

  1. Preheat the broiler to high. Line a broiler pan with foil and lightly oil.
  2. Skim 2 tablespoons cream from the top of the coconut milk (reserve the milk to flavor rice as a side dish, if desired). Fry the coconut cream in a small skillet over medium heat until glossy, about 2 minutes. Stir in the curry paste and cook until fragrant, 2 minutes. Spread the mixture over the fish in the broiler pan; broil until browned and just cooked through, about 15 minutes. Cut the fish into 4 pieces.
  3. Whisk the lime juice, sugar, 2 tablespoons water and fish sauce in a bowl until the sugar dissolves. Stir in the chili sauce and garlic.
  4. Arrange the lettuce, watercress, cucumber, scallions, pepper, herbs, nuts and lime wedges with 4 pieces of fish on a platter; drizzle with the Thai salad dressing.