Seafood
Crispy Fish Banh Mi
Ingredients
- 1 ea. Harbor Banks® White Ale Battered Wild Alaska Pollock
- 2 lb. Cross Valley Farms® Asian-Style Blend
- 1 oz. Chef's Line® Korean Barbecue Sauce
- 1 c Monarch® Toasted Sesame-Ginger Dressing
- 1/2 c Pacific Jade® Rice Vinegar
- 1 ea. Chef's Line Banh Mi Baguette
- 1 tsp. Chef's Line Mayonnaise
- Garnish Cross Valley Farms Chopped Cilantro
PREPARATION
- In a large mixing bowl, whisk together the sesame-ginger dressing and rice vinegar. Combine Asian-style Blend with dressing and toasted sesame seeds. Reserve. (Large Batch)
- Air-fry, convection, bake or deep-fry beer-battered pollock per manufacturers' instructions: hot hold on metal drain screen under heat lamp
- Toast banh mi bread on griddle with a little olive oil until golden brown.
- Build: Spread mayo on bottom of the bread, top with pollock fillet and, Asian-style Blend, then drizzle Korean barbecue sauce and top with chopped cilantro
Recipe by Chef Scott McCurdy, Director Culinary, US Foods