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
2
Servings
Shop Ingredients
Makes 2 servings
Not Available
Nakano - Seasoned Rice Vinegar, 355 Millilitre
$5.99 was $6.89$1.69/100ml
Not Available
Radishes - Red, Bunch, 1 Each
$2.99
Not Available
Cucumber - Long English, 1 Each
2 for $5
$2.50 was $2.99
Not Available
Not Available
Kikkoman - Soy Sauce, 148 Millilitre
$5.69$3.84/100ml
Nakano - Seasoned Rice Vinegar, 355 Millilitre
$5.99 was $6.89$1.69/100ml
Not Available
Not Available
Not Available
Save-On-Foods - Steelhead Salmon Fillets, Fresh, 454 Gram
$18.11 avg/ea was $20.38 avg/ea$3.99/100g
Not Available
Not Available
Not Available
Lettuce - Green Leaf, Fresh, 1 Each
$3.69
Cilantro - Fresh, Bunch, 1 Each
Flyer Sale
2 for $1.50
$0.75 was $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.