Sesame-Crusted Rockfish Banh Mi

The perfect pairing of French baguette and Oregon rockfish is revealed in Stephanie Inn’s sesame-crusted rockfish banh mi.
The perfect pairing of French baguette and Oregon rockfish is revealed in Stephanie Inn’s sesame-crusted rockfish banh mi.
Rating

Stephanie Inn / CANNON BEACH
Aaron Bedard

The perfect pairing of French baguette and Oregon rockfish is revealed in Stephanie Inn’s sesame-crusted rockfish banh mi.

Yields2 Servings
 1 cup water
 1 cup sugar
 1 cup rice wine vinegar
 ½ cup onion, thinly sliced
 ½ cup carrots, julienned
 1 jalapeño, seeded and julienned lengthwise
 2 tbsp Sriracha
 ½ cup mayonnaise
 1 egg
 ¼ cup milk
 ½ cup sesame seeds
 ¼ cup flour
 1 tbsp olive oil
 1 lb fresh rockfish, pin bones removed
 ¼ cup cilantro leaves
 2 6-inch baguettes
1

In a sauce pot, bring the water, sugar and vinegar to a boil. Remove from heat and add the onions, carrots and jalapeño. Set aside to cool.

2

In a small bowl, mix the Sriracha with mayonnaise. Set aside.

3

Whisk egg with milk and pour onto a plate. On two separate plates, put the flour and the sesame seeds. Season the rockfish with salt and pepper. Dredge the rockfish in flour, then the egg mixture, then the sesame seeds. Preheat a nonstick skillet on medium heat and add olive oil. When it is hot, add rockfish. Cook for about 3 to 4 minutes, then flip and continue to cook until the fish is cooked through, about 3 to 4 more minutes.

4

To assemble the sandwich, cut one baguette in half. Place the rockfish on bottom piece and top with half of the pickled vegetables and cilantro leaves. Spread the desired amount of Sriracha mayonnaise on the top piece. Repeat with the second baguette. Cut each in half.

CategoryCuisine

Ingredients

 1 cup water
 1 cup sugar
 1 cup rice wine vinegar
 ½ cup onion, thinly sliced
 ½ cup carrots, julienned
 1 jalapeño, seeded and julienned lengthwise
 2 tbsp Sriracha
 ½ cup mayonnaise
 1 egg
 ¼ cup milk
 ½ cup sesame seeds
 ¼ cup flour
 1 tbsp olive oil
 1 lb fresh rockfish, pin bones removed
 ¼ cup cilantro leaves
 2 6-inch baguettes

Directions

1

In a sauce pot, bring the water, sugar and vinegar to a boil. Remove from heat and add the onions, carrots and jalapeño. Set aside to cool.

2

In a small bowl, mix the Sriracha with mayonnaise. Set aside.

3

Whisk egg with milk and pour onto a plate. On two separate plates, put the flour and the sesame seeds. Season the rockfish with salt and pepper. Dredge the rockfish in flour, then the egg mixture, then the sesame seeds. Preheat a nonstick skillet on medium heat and add olive oil. When it is hot, add rockfish. Cook for about 3 to 4 minutes, then flip and continue to cook until the fish is cooked through, about 3 to 4 more minutes.

4

To assemble the sandwich, cut one baguette in half. Place the rockfish on bottom piece and top with half of the pickled vegetables and cilantro leaves. Spread the desired amount of Sriracha mayonnaise on the top piece. Repeat with the second baguette. Cut each in half.

Sesame-Crusted Rockfish Banh Mi

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