Steelhead Banh Mi - Quality-Foods

Steelhead Banh Mi

B.C. steelhead fillets roasted and sandwiched Vietnamese-style, in a tender bun, with zesty sauces, homemade pickle, shredded lettuce and fresh cilantro.

Recipe - Quality Foods

Steelhead Banh Mi

Prep Time50 Minutes

Servings2

Cook Time11 Minutes

Ingredients

1/3 cup water

1 Tbsp rice vinegar

1 tsp granulated sugar

1/4 cup very thinly sliced radishes

1/4 cup carrot, cut into very thin, matchstick-sized strips

1/4 cup English cucumber, cut into very thin, matchstick-sized strips

1/2 tsp salt

1/4 cup mayonnaise

1 1/2 tsp soy sauce

1 1/2 tsp rice vinegar

1 tsp brown sugar

1/2 tsp sesame oil

1/4 tsp ground ginger

2 (about 6 oz./170 gram) steelhead fillets

2 tsp vegetable oil

salt and ground white pepper, to taste

2 Portuguese, Italian or hoagie buns, split and warmed (see Note)

1/2 cup shredded head or leaf lettuce

cilantro sprigs and Sriracha or other hot Asian-style chili sauce, to taste

Directions

Place water, vinegar and sugar for the pickle in a small pot. Bring to a simmer over medium heat for 30 seconds. Remove from heat and cool vinegar mixture to room temperature. While it cools, place radish, carrot and cucumber in a fine sieve set in a sink. Sprinkle vegetables with the salt and toss to coat. Let stand 20 minutes. When 20 minutes are up, rinse the vegetables with cold water, and then pat dry. Place vegetables in a small jar. Pour in the vinegar mixture. Cover and refrigerate pickle until needed.

To make sauce, combine mayonnaise, soy sauce, 1 1/2 tsp rice vinegar, brown sugar, sesame oil and ground ginger in a small bowl. Cover and refrigerate until needed.

Preheat oven 425 F. Line a shallow baking pan with parchment paper. Set in the steelhead, skin-side down. Drizzle each piece of steelhead with 1 tsp oil; season with salt and pepper. Roast 10 to 12 minutes, or until just cooked through.

Spread cut sides of each bun with the sauce. Set some lettuce and cilantro sprigs on each bottom bun. Now set a piece of steelhead on each bottom bun. Top steelhead with some of the pickle and sriracha, set on top buns and serve.

Note: In-house-baked Portuguese, Italian and hoagie buns are sold in our Bakery Department.

50 minutes

Prep Time

11 minutes

Cook Time

Servings

Shop Ingredients

Makes 2 servings

1/3 cup water

Aquafina - Water, 591 Millilitre

2 for $5

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$2.50 was $2.69$0.42/100ml

1 Tbsp rice vinegar

Nakano - Seasoned Rice Vinegar, 355 Millilitre

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$6.89$1.94/100ml

1 tsp granulated sugar

Rogers - Fine Granulated Sugar, 1 Kilogram

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$2.59$0.26/100g

1/4 cup very thinly sliced radishes

Radishes - Red, Bunch, 1 Each

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$2.29

1/4 cup carrot, cut into very thin, matchstick-sized strips

Carrots - Carrots 5LB Cello, 5 Pound

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$6.99$0.31/100g

1/4 cup English cucumber, cut into very thin, matchstick-sized strips

Cucumber - Long English, 1 Each

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$2.99

1/2 tsp salt

Windsor - Fine Sea Salt Shaker, 750 Gram

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$8.29$1.11/100g

1/4 cup mayonnaise

Western Family - Real Mayonnaise, 475 Millilitre

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$4.39$0.92/100ml

1 1/2 tsp soy sauce

Kikkoman - Soy Sauce, 148 Millilitre

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$5.19 was $5.69$3.51/100ml

1 1/2 tsp rice vinegar

Nakano - Seasoned Rice Vinegar, 355 Millilitre

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$6.89$1.94/100ml

1 tsp brown sugar

Rogers - Dark Brown Sugar, 1kg, 1 Kilogram

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$3.99 was $4.39$0.40/100g

1/2 tsp sesame oil

kosa - Pure Sesame Oil, 185 Millilitre

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$5.29$2.86/100ml

1/4 tsp ground ginger

Not Available

2 (about 6 oz./170 gram) steelhead fillets

Salmon - O/W Steelhead Fillets Fresh, 454 Gram

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$20.38 avg/ea$4.49/100g

2 tsp vegetable oil

Crisco - Vegetable Oil, 1.18 Litre

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$10.49 was $10.99$0.89/100ml

salt and ground white pepper, to taste

Windsor - Salt & Pepper Shakers, 155 Gram

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$6.49$4.19/100g

2 Portuguese, Italian or hoagie buns, split and warmed (see Note)

Bake Shop - Portuguese Buns - 6 Pack, 6 Each

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$4.99$0.83 each

1/2 cup shredded head or leaf lettuce

Lettuce - Green Leaf, Fresh, 1 Each

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$3.29

cilantro sprigs and Sriracha or other hot Asian-style chili sauce, to taste

Cilantro - Fresh, Bunch, 1 Each

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$2.49

Directions

Place water, vinegar and sugar for the pickle in a small pot. Bring to a simmer over medium heat for 30 seconds. Remove from heat and cool vinegar mixture to room temperature. While it cools, place radish, carrot and cucumber in a fine sieve set in a sink. Sprinkle vegetables with the salt and toss to coat. Let stand 20 minutes. When 20 minutes are up, rinse the vegetables with cold water, and then pat dry. Place vegetables in a small jar. Pour in the vinegar mixture. Cover and refrigerate pickle until needed.

To make sauce, combine mayonnaise, soy sauce, 1 1/2 tsp rice vinegar, brown sugar, sesame oil and ground ginger in a small bowl. Cover and refrigerate until needed.

Preheat oven 425 F. Line a shallow baking pan with parchment paper. Set in the steelhead, skin-side down. Drizzle each piece of steelhead with 1 tsp oil; season with salt and pepper. Roast 10 to 12 minutes, or until just cooked through.

Spread cut sides of each bun with the sauce. Set some lettuce and cilantro sprigs on each bottom bun. Now set a piece of steelhead on each bottom bun. Top steelhead with some of the pickle and sriracha, set on top buns and serve.

Note: In-house-baked Portuguese, Italian and hoagie buns are sold in our Bakery Department.