Mahi Mahi Banh Mi dengan Mayo Kari Pedas + Telur Goreng.

Name: Mahi Mahi Banh Mi dengan Mayo Kari Pedas + Telur Goreng.
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 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; 1/2 cup mayo (I used olive oil mayo); 1 -2 tablespoons thai red curry paste; 1/4 cup grainy mustard; 3 -4 teaspoons Siracha; 1 french baguette (toasted + cut into fourths); 4 tablespoons soy sauce; 2 tablespoons chile oil; 1 bunch cilantro; 2 jalapenos (sliced); 1 cup picked carrots*; 1 cup picked daikon*; 1 cucumber (sliced thin); 4 eggs (cooked to your liking)

A traditional Vietnamese recipe with a fish twist

⏱️ 40 menit 🔪 Persiapan: 20 menit 🔥 Masak: 20 menit 📊 Sedang 👁️ 2 dilihat

👨‍🍳 Mulai Masak

Mahi Mahi Banh Mi dengan Mayo Kari Pedas + Telur Goreng.

Foto: Half Baked Harvest

Bahan-bahan

4 porsi

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
1/2 cup mayo (I used olive oil mayo)
1 -2 tablespoons thai red curry paste
1/4 cup grainy mustard
3 -4 teaspoons Siracha
1 french baguette (toasted + cut into fourths)
4 tablespoons soy sauce
2 tablespoons chile oil
1 bunch cilantro
2 jalapenos (sliced)
1 cup picked carrots*
1 cup picked daikon*
1 cucumber (sliced thin)
4 eggs (cooked to your liking)

Langkah-langkah

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! :)