Name: Pacific Halibut Banh Mi with Cilantro Mayo
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 teaspoons sugar; 1 teaspoon salt; Rice wine vinegar; 1 medium carrot, cut into matchsticks; Approximately 1 cup of jicama, peeled and cut into matchsticks; 3 to 4 Persian cucumbers, sliced lengthwise into thin strips; ½ cup regular mayo; ½ bunch cilantro, roughly chopped; 2 teaspoons soy sauce; 4 (6-ounce) Pacific halibut fillets; Sea salt and freshly ground black pepper; Baguettes or rolls; Cilantro, cleaned and trimmed to fit onto bread; Sriracha (optional)

An Alaskan Twist on the Beloved Vietnamese Sandwich

Banh mi sandwiches are a popular street food in Vietnam and beyond. Our easy recipe for a meaty, Vietnamese-inspired banh mi features Pacific halibut and some of the essential components of this classic sandwich — crisp pickled veggies, the crunch and freshness of cilantro, a slather of mayo, and quick assembly.

A broiled fillet of Pacific halibut isn’t a traditional topping for banh mi, but it’s an extraordinary one. Broiled with a thin layer of cilantro mayo, the halibut fillet stays incredibly moist as it broils, and also picks up a hint of herby flavor. Layered into the sandwich are fresh strips of cucumber and springs of cilantro, as well as quick-pickled carrots and jicama — made in under 15 minutes by pouring a simple salt-sugar-vinegar brine over the veggies. If you can’t find jicama, substitute more carrot or another crispy root veggie like daikon radish.

As with any sandwich, choosing the right bread is key! For banh mi, something that is a little crispy on the outside and soft on the inside ideal. We like Vietnamese-American chef Andrea Nguyen’s suggestions to use a proper Vietnamese-style baguette or a bolillo roll for the best sandwich. However, if you can’t find either of those, look for an Italian-style loaf in the bakery section of your local grocery store.

Print Recipe

Pacific Halibut Banh Mi with Cilantro Mayo

By Wild Alaskan Company

For quick banh mi prep, consider doubling the amount of pickled carrot/jicama and cilantro mayo to use over the next couple of days.

Prep time

30 minutes

Cook Time

5 minutes

Total time

35 minutes

Yield

4 servings

Ingredients

2 teaspoons sugar
1 teaspoon salt
Rice wine vinegar
1 medium carrot, cut into matchsticks
Approximately 1 cup of jicama, peeled and cut into matchsticks
3 to 4 Persian cucumbers, sliced lengthwise into thin strips
½ cup regular mayo
½ bunch cilantro, roughly chopped
2 teaspoons soy sauce
4 (6-ounce) Pacific halibut fillets
Sea salt and freshly ground black pepper
Baguettes or rolls
Cilantro, cleaned and trimmed to fit onto bread
Sriracha (optional)

Instructions

1. In a small bowl, whisk together sugar, salt, and about ⅓ cup of rice wine vinegar until sugar and salt dissolve. Pour this brine over carrots and jicama in a shallow dish, topping off with enough rice wine vinegar to just cover. Set aside.

2. Combine mayo, cilantro, and soy sauce in a mini food processor. Process until combined into a smooth mixture. Transfer cilantro mayo into a small bowl and set aside.

3. Set a rack in your oven so that it is about 6 inches away from your broiler element, then preheat broiler. Meanwhile, pat halibut fillets dry with a tea towel or paper towel to remove excess moisture. Season with salt and pepper, then coat each portion of fish with a thin layer of cilantro mayo. If desired, allow the halibut to marinate for 15 minutes before broiling.

4. Arrange the fillets in a broiler-safe baking dish or cast-iron pan. Slide fillets under preheated broiler and cook for about 5 minutes or 6 minutes. Pacific halibut is medium-done when it has reached an internal temperature of 130F on an instant-read thermometer at its thickest part, or when it can be flaked easily with a fork. Allow to cook for another minute or two if needed, keeping a close eye on doneness.

5. As fish is broiling, place whole baguettes or rolls on a baking sheet and slide onto a center rack in the oven so that they can toast without burning. Remove bread when toasted.

6. Slice baguettes or rolls almost all the way in half, leaving one side attached if possible, then scoop out some fluff from the middle of the bread so that you have a clamshell-like space open. Spread a layer of mayo onto each side of the bread, then top with fillets, breaking up the fish into chunks if needed. Top the halibut with pickled carrots, cucumbers, fresh sprigs of cilantro, and a squirt of sriracha if you like things spicy. Banh appetit!

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Pacific Halibut Banh Mi with Cilantro Mayo

An Alaskan Twist on the Beloved Vietnamese Sandwich

Pacific Halibut Banh Mi with Cilantro Mayo

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