This week brings us some world cuisine handheld meals. Now, when I say handheld, I don't mean mess free! These glorious meals require napkins and might best be enjoyed outdoors, but I cannot think of a better time of the year to be eating al fresco. So dig in and embrace the delicious messiness of it all!
This time around, a fusion version of fish banh mi makes an appearance on your plate. This recipe calls for tilapia, but any firm, white fish will work for this. A quick sear on the grill or a hot pan is enough for the the fish to be ready. Turn to our archives for a great recipe for Quick Asian Pickled Vegetables as one of the toppings. And a quick grill or pan toasted croissant makes the vessel for this stunning sandwich. This is one of my favorite summer go to meals when I just really don't have time to cook much. I tend to have the pickled veggies in the fridge at all time during the summer months and our CSA box and gardens always have a lovely selection of vegetables to layer onto each sandwich to make it perfect for whoever is picking it up!
I often just air fry potatoes and toss them with any leftover mop sauce used on the fish - I just toss them in the same container I mixed the sauce in and top it all with even more pickled vegetables. I'm sure there are lots of other excellent ways to accompany these sandwiches, but the taters air fry in the same time it takes to make the sandwiches and the sauce and veggies are already out. Why not embrace it all and keep it simple and delicious? I added frozen lemon drops to this particular meal because it was hot and they seemed like the perfect beverage to pair with this quick and fantastic meal. Enjoy!
Croissant Tilapia Banh Mi
- 1 pound tilapia fillets
- 2 tablespoons sesame oil
- 1 tablespoon Thai red curry paste
- 1 teaspoon fish sauce
- 1 teaspoon dark soy sauce
- 4 large croissants, cut in half, lengthwise, and pan-toasted on the cut edge
- ½ cup spicy sriracha mayo
- 1 bunch cilantro, chopped
- 1 cucumber, sliced thin
- 2 jalapeno peppers, sliced
- 2 cups pickled vegetables
Heat a grill, grill pan, or large frying pan to medium-high heat. In a small bowl combine the sesame oil, Thai red curry paste, fish sauce, and dark soy sauce. Brush the mixture over the fish fillets. Grill or pan fry for 3 to 4 minutes per side. Remove and keep warm.
To assemble, spread the spicy mayo generously on the toasted croissants. Add the fresh cilantro, cucumber, and jalapeños to half of each croissant. Divide the fish among the croissants and then top generously with the pickled vegetables. Drizzle with more sriracha mayo, if desired, and serve immediately.
- Yields: 4 servings
- Preparation Time: 20 minutes