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I feel like Monday needs a good sandwich.
And I am going to be honest, I still have not a clue how to say Bahh Mi. The way I pronounce it would make you laugh and possibly make you look at me like I am crazy, my mom totally did.
But it’s a darn good sandwich and since it’s now officially spring and all, I thought I would switch up the traditional pork with some fish. It just sounded kind of good and I had some frozen mahi mahi fillets in the freezer that have been begging me to do something with them for too long.
Oh, and you know how yesterday I showed you guys all the photos of the barn? Remember how it was crazy snowing? Well, I am very (VERY) happy to say that Sunday was a picture perfect spring day. Probably a little colder than most are used to, but it was a bluebird day (a beautiful sunny day after an overnight snowfall. It’s a perfect skiing/hiking/just about anything day with a clear blue sky, bright sun, and fresh snow). And inside the house it almost felt like summer. Ahh!! This excites me greatly. I know it’s gonna snow again and keep on going to the very, very end of May, but it is a sign of good things to come!
Speaking of Sunday and my Barn post, I cannot believe the amazing comments you guys left. AND I have only gotten through a handful of them. Well, I skimmed them all, but have not had time to respond yet. Actually I am super behind on all comments…trying to catch up today.
Anyway, you guys have me so excited to share the process with you. I will do my best to document it all.
Since it’s Monday though, let’s talk about these sandwiches and ease into the week with more pictures and a little less words. Words require thoughts, and on Monday that’s just kind of hard. Or it is for me anyway.
If you are unfamiliar with a Banh Mi it’s a classic Vietnamese sandwich that was actually introduced by the French, hence the french baguette. Or that’s what Google said, but it makes sense. I typically see these made with some kind of caramelized pork, so I swapped the pork for fish and made some spicy sauces to slather on top.
I have always hated mayo, so I was super nervous about my curried mayo idea – I made two sauces just in case. One I knew I would like and one I wanted to try, but I needed to have a back up in case it was horrible.
Turns out I loved them both. Why does this happen when I am prepared with a back up, but I hate the ones I have no back up for?
Does that make sense? I am not sure Monday is my friend right now.
Ok, but the real reason for this sandwich?
The fried eggs. This meal was built around eggs. If you are not a fan of the runny yolk, hard-boiled works too. But you must make the eggs. They complete the sandwich.
Mahi Mahi Banh Mi with Spicy Curried Mayo + Fried Eggs.
Servings: 4 BAHN MI
Calories Per Serving: 949 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Mahi Mahi
- 1/2 cup granulated sugar
- 1 lime juiced
- 1 tablespoon water
- 1 red fresno pepper
- pinch of black pepper
- 1 tablespoon fish sauce
- 1 pound wild-caught Mahi Mahi, skin on
- 3 tablespoons sesame oil
- 1 tablespoon thai red curry paste
Spicy Curried Mayo
- 1/2 cup mayo I used olive oil mayo
- 1-2 tablespoons thai red curry paste
Siracha Mustard (optional)
- 1/4 cup grainy mustard
- 3-4 teaspoons Siracha
Instructions
- In a heavy-bottomed small saucepan, combine the sugar, lime juice and water and bring to a boil. Boil undisturbed over moderately low heat until a deep amber caramel forms, about 5 minutes.
- Stir in the minced red fresno pepper and pinch of pepper. Remove the saucepan from the heat and carefully whisk in the fish sauce and 2 tablespoons of water. Stir over moderate heat until the caramel is smooth, sticky and slightly thick. Pour the sauce into a heatproof bowl and set aside. The sauce can also be saved for later and refrigerated. If the sauce is too thick add a tablespoon of water to thin and warm in the microwave on 10 second intervals.
- Heat the grill, grill pan or large frying pan to medium-high heat. In a small bowl combine the sesame oil and 1 tablespoon thai red curry paste. Brush the mixture over the mahi mahi. Grill or pan fry for 3 to 4 minutes per side. Remove, peel the skin away, chop into chunks and then drizzle with1 tablespoon of caramel.
- To make the spicy curried mayo, mix together the mayo and thai red curry paste in a small bowl. Cover and refrigerate until ready to use.
- To make the Siracha Mustard, mix together the mustard and Siracha in a small bowl. Cover and refrigerate until read to use.
- To assemble, half the baguettes lengthwise and spread a little of the spicy curried mayo over the bottom of each baguette. Divide the mahi mahi among the baguettes and then top with a drizzle of soy sauce and chile oil. Add fresh cilantro, jalapeños, pickled carrots, pickled daikon and cucumber slices. Finish with a fried egg. Serve with more Caramel, Spicy Curried Mayo and Siracha Mustard if desired. Eat right this second! 🙂
Notes
*Siracha Mustard from [Heather Christo | http://heatherchristo.com/cooks/2013/09/08/bahn-mi-sandwich/] and the caramel sauce is sort of adapted from [here | http://www.foodandwine.com/recipes/fish-sauce-caramel], eggs inspired from [White on Rice Couple | http://whiteonricecouple.com/recipes/fried-egg-banh-mi/] *To quickly pickle the carrots and daikon, sprinkle 1/2 teaspoon sugar and 1/2 teaspoon salt over the them. Allow them to sit at room temperature for 30 minutes.
Carbs – they kind of make Monday better too. It’s a good balance.
This post was originally published on March 24, 2014
Oh my gosh, I looooove bahn mis and this one looks to-die-for! I need it in my life.
Thanks so much, Rachael!
This is a pretty killer sandwich! I’ve been wanting to make bahn mi forever! And someone was just telling me about how amazing mayo + red curry paste is!
Thanks Samantha!
I didn’t read your barn post, but I’m so excited, I’m going to do so RIGHT NOW! Confession: I’ve never had Banh Mi anything and don’t even know where to begin for pronunciation, but this thing looks amazing! I LOVE the fish! MMM! Alright, off to read your barn post!
Thanks so much, Julia!
That is a perfect sandwich, spicy, sweet, salty, crunchy oh my!
Thanks Cheri!
That is quite a sandwich! The eggs and the glaze on the fish have me sold! = ) Happy Monday!!
Thanks Crystal!
Your cooking and pics are Pure Artistry!
Thank you so much, Summer!!
Love banh mi- first discovered it on food network and there has been no looking back. This sandwich is gorgeous. Pinned.
Thanks for pinning, Liz!
OMG! Love this sandwich, girl! And the egg? Perfection.
Thanks Lauren!
Tieghan! This is wonderful. Every. Last. Bite.
Thanks so much, Brenda! Hope you have a great week!
Banh Mi is my all-time favorite sandwich and I absolutely love the twist you added to it. And the fried egg?? Total perfection – love, love, love this!!
Thanks Kathi!
This is the most beautiful sandwich ever! Your eggs are total perfection! And I would have NO clue how to pronounce that either hah!
Thanks Chelsea!
That egg! That fish! Perfect sandwich 🙂
Thanks Amanda! 🙂
Happy Monday!
You REALLY need to open up a restaurant, Tieghan!
Haha! No way! LOL!
Thanks! 🙂
No way of any form could I handle the egg. My husband would love the fish I am sure. I don’t do fish either. Haha!!! It is a pretty colorful sandwich though minus the egg. HAHA!!
Haha! If you want you can sub the fish for chicken, pork or steak. That is what I did for the fish heaters. Ha!
I happen to have a billion fillets of Mahi Mahi in my freezer and am getting a little bored of eating it plain and baked…this looks delicious. Anytime you add carbs and a runny egg yolk to anything, it wins!
Pinned
Haha! I so agree! Thanks Taylor!