- 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
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