I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Crispy Asian Fish Banh Mi
...in your mind.
Crispy Asian Fish Banh Mi

Crispy Asian Fish Banh Mi

FEATURED RECIPE FROM FISH DAYSAM THE COOKING GUY TV EPISODE - Makes 4

Ingredients

  • 1 pound ground Opa
  • 6 sprigs green onion, (white and light green parts only) chopped
  • 1 tablespoon fresh ginger, minced
  • 1 large clove garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon Sambal garlic chili paste
  • 1-1/2 cup Panko crumbs
  • High heat oil, like avocado oil
  • 4 french baguette rolls

Directions

  1. In a medium bowl put fish, green onion, ginger, garlic, soy, chili paste and 1/2 cup of Panko - mix until until just combined
  2. Form all the fish mixture into 10-12 patties, brush each side with a little oil - then press into remaining panko to coat lightly
  3. Heat 2 tablespoons oil in a non-stick pan on medium-high heat, cook patties each side about 4 minutes or until cooked through
  4. While fish patties are cooking, make the sauce - In a separate small bowl mix mayonnaise and hoisin; set aside
  5. Cut the baguettes in half lengthwise and toast/grill lightly
  6. Now let’s build the banh-mi: spread sauce on the insides of the rolls, add some carrots and green onion, some cucumber, cilantro and the fish
  7. Close, cut in half and eat
Crispy Asian Fish Banh Mi

Crispy Asian Fish Banh Mi

FEATURED RECIPE FROM FISH DAYSAM THE COOKING GUY TV EPISODE - Makes 4

Ingredients

  • 1 pound ground Opa
  • 6 sprigs green onion, (white and light green parts only) chopped
  • 1 tablespoon fresh ginger, minced
  • 1 large clove garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon Sambal garlic chili paste
  • 1-1/2 cup Panko crumbs
  • High heat oil, like avocado oil
  • 4 french baguette rolls

Directions

  1. In a medium bowl put fish, green onion, ginger, garlic, soy, chili paste and 1/2 cup of Panko - mix until until just combined
  2. Form all the fish mixture into 10-12 patties, brush each side with a little oil - then press into remaining panko to coat lightly
  3. Heat 2 tablespoons oil in a non-stick pan on medium-high heat, cook patties each side about 4 minutes or until cooked through
  4. While fish patties are cooking, make the sauce - In a separate small bowl mix mayonnaise and hoisin; set aside
  5. Cut the baguettes in half lengthwise and toast/grill lightly
  6. Now let’s build the banh-mi: spread sauce on the insides of the rolls, add some carrots and green onion, some cucumber, cilantro and the fish
  7. Close, cut in half and eat