Vietnamese Pan-Fried Australian Barramundi Banh Mi

Vietnamese Pan-Fried Australian Barramundi Banh Mi

By: WellBeing Team

This Vietnamese banh mi layers golden, pan-fried Australian barramundi with creamy mayo, pâté, crisp cucumber and tangy pickled vegetables

Ingredients

• 200g barramundi fillet, cut into 2 pieces to fi t a Vietnamese baguette
• Salt, to taste
• 2 tsp vegetable oil
• 1 Vietnamese baguette, lightly toasted
• 1 tbsp Kewpie mayo
• 1½ tbsp chicken liver pâté (store-bought or from a Vietnamese bakery)
• 1 cucumber, sliced
• ¼ cup pickled carrot and daikon
• 2 spring onions, sliced
• Small handful coriander leaves
• 1 red chilli, finely sliced (optional)
• 1 tsp light soy sauce
• Salt & pepper, to taste

Method

• Season the barramundi pieces with salt and pepper.
• Heat vegetable oil in a pan over medium heat.
• Add the barramundi, cooking skin side down for approx. 3 mins until golden, then fl ip and cook for 1–2 mins until cooked through. Remove from heat and set aside.
• Lightly toast the Vietnamese baguette over an open fl ame until warm and crispy.
• Spread Kewpie mayo on one side and chicken liver pâté on the other.
• Place the cooked barramundi pieces in the baguette. Top with cucumber, pickled carrot and daikon, spring onions, coriander, sliced chilli and drizzle with light soy sauce. Season to taste with salt and pepper.
• Serve immediately.