Mahi Mahi Banh Mi with Spicy Curried Mayo + Fried Eggs
The recipe Mahi Mahi Banh Mi with Spicy Curried Mayo + Fried Eggs can be made in around 40 minutes. For $6.31 per serving, you get a main course that serves 4. One portion of this dish contains around 36g of protein, 47g of fat, and a total of 839 calories. It is a good option if you're following a dairy free and pescatarian diet. 6217 people have tried and liked this recipe. Head to the store and pick up carrots, sesame oil, granulated sugar, and a few other things to make it today. Many people really liked this Vietnamese dish. It is brought to you by Half Baked Harvest. With a spoonacular score of 94%, this dish is super. If you like this recipe, you might also like recipes such as Blackened Mahi-Mahi Tacos with a Chipotle Mayo, Orange Basil Grilled Mahi Mahi With Stir Fried Greens Recipe, and from Jillian Michaels’ Master Your Metabolism Cookbook: Spicy Mahi Mahi and Mango Fish Tacos.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
1 cup picked carrots*
2 tablespoons chile oil
1 bunch cilantro
1 cucumber, sliced thin
1 cup picked daikon*
4 eggs, cooked to your liking
1 tablespoon fish sauce
1 french baguette, toasted + cut into fourths
1/4 cup grainy mustard
1/2 cup granulated sugar
2 jalapenos, sliced
1 lime, juiced
1 pound wild-caught, skin on, Mahi Mahi
1/2 cup mayo (I used olive oil mayo)
fresh pepper, taste
1 red chile pepper (I used a large serrano pepper)
3 tablespoons sesame oil
3-4 teaspoons Siracha
4 tablespoons soy sauce
1 tablespoon thai red curry paste
1-2 tablespoons thai red curry paste
1 tablespoon water
Equipment:
sauce pan
whisk
microwave
bowl
frying pan
grill pan
grill
Cooking instruction summary:
InstructionsIn 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 chile, garlic and 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, jalapeos, 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! :)
Step by step:
1. 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 chile, garlic and pepper.
2. 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.
3. 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.
4. 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.
5. Brush the mixture over the mahi mahi. Grill or pan fry for 3 to 4 minutes per side.
6. 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.
7. Add fresh cilantro, jalapeos, pickled carrots, pickled daikon and cucumber slices. Finish with a fried egg.
8. Serve with more Caramel, Spicy Curried Mayo and Siracha Mustard if desired. Eat right this second! :)
Nutrition Information:
covered percent of daily need
