Recipe courtesy of Local Tide
Recipe courtesy of Local Tide
Episode:
Sandwiches, Seafood & Soba Noodles
Rockfish Banh Mi
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- Level: Advanced
- Total: 2 hr 5 min (includes pickling time)
- Active: 1 hr 15 min
- Yield: 8-9 servings
- Level: Advanced
- Total: 2 hr 5 min (includes pickling time)
- Active: 1 hr 15 min
- Yield: 8-9 servings
Ingredients
Carrots and Daikon:
Rockfish Patties:
Nuoc Cham:
Cabbage Herb Slaw:
Pickled Fresno Chiles:
House Maggi Mayo:
Banh Mi:
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Directions
Special equipment:
a meat grinder fitted with a coarse plate; a mandoline- For the carrots and daikon: In a small saucepan, combine the vinegar, sugar, salt and 1 cup water. Heat over medium heat, stirring until the sugar and salt have completely dissolved. (There's no need to boil the mixture—a gentle simmer is enough.) Place the daikon and carrots in a small bowl or jar and pour the warm pickling liquid over the vegetables, ensuring that they are fully submerged. Let cool to room temperature, then refrigerate for at least 1 hour before serving. For the best flavor and texture, let the vegetables pickle overnight.
- For the rockfish patties: Grind the rockfish fillets using a meat grinder fitted with a coarse plate. No grinder? No problem; simply mince the fish as finely as you can with a sharp knife. The texture will be slightly different, but you'll still end up with a delicious patty. Transfer the ground fish to a large bowl and add the ground pork fat, garlic granules, MSG, salt and white pepper. Mix everything together until the fat and seasonings are evenly distributed and the mixture begins to feel cohesive. Be careful not to overmix—you want everything combined, but the mixture should still feel light. Divide the mixture into 8 equal portions, about 4.25 ounces each. Roll each portion into a loose ball, then gently flatten it into a patty about 1/2-inch thick. If the mixture starts to feel sticky, lightly wet your hands with cold water to make shaping easier. Your patties are now ready to cook, or you can refrigerate them until you're ready to fire up the grill or skillet.
- For the nuoc cham: In a blender, combine the sugar, garlic and Thai chiles. Blend until the garlic and chiles are finely processed and the mixture resembles a coarse paste. Transfer the mixture to a container. Add the lime juice, fish sauce and 5 fluid ounces water, stirring until the sugar is completely dissolved. Refrigerate until ready to use.
- For the cabbage herb slaw: Combine the herbs in a large bowl, tossing gently until evenly mixed.
- Add the green cabbage, purple cabbage and cucumber to the bowl with the herbs. Toss until evenly distributed. Add 4 tablespoons nuoc cham dressing and toss again until the vegetables are evenly coated. Serve immediately or refrigerate until ready to serve.
- For the pickled Fresno chiles: Slice the Fresno chiles along the grain, getting them as thin as possible. In a small pot, combine the vinegar, salt, sugar and 1 cup water. Bring the mixture to a simmer, stirring occasionally to ensure that the sugar and salt dissolve completely. Be careful not to let the sugar or salt sit on the bottom of the pot, as they can burn! Pour the warm pickling liquid over the sliced Fresno chiles. Let the chiles cool completely, then transfer to a container and refrigerate.
- For the house Maggi mayo: Combine the mayonnaise and Maggi seasoning in a bowl. Mix thoroughly until smooth and evenly incorporated.
- For the banh mi: Preheat the oven to 350 degrees F.
- Toast the French bread for 5 minutes, or until the crust is crisp and the interior is warm. Split the bread lengthwise, leaving one side attached to create a hinge. Spread an even layer of the Maggi Mayo along the bottom half of the bread. Top with the cabbage herb slaw, followed by the pickled carrots and daikon, sliced cucumbers, then the pickled Fresno chiles.
- Meanwhile, heat a lightly oiled skillet over medium to medium-high heat. Cook the rockfish patties for 3 minutes per side, or until golden brown and cooked through. Transfer to a cutting board and cut each into quarters, creating four triangular pieces. Arrange the rockfish evenly over the vegetables. Close each sandwich, then slice in half if desired and serve immediately.
