Alaska Pollock Bánh Mi Sliders

Name: Alaska Pollock Bánh Mi Sliders
Ingredients: 1 package (15.2-ounces) frozen breaded fish, such as alaska pollock fillets; 2/3 cup water; 1/2 cup rice vinegar; 2 tablespoon sugar; 1/2 teaspoon kosher salt; 1/4 teaspoon red pepper flakes; 2/3 cup daikon radish, peeled and julienned; 1/2 cup carrot, peeled and julienned; 1/4 cup jalapeño peppers, thinly sliced; 6-inch cucumber, thinly-sliced lengthwise, then slices cut in half crosswise; 1/3 cup mayonnaise; 2 1/2 teaspoon sriracha; 2 french-style baguettes; 16 cilantro sprigs

Alaska Seafood|March 23, 2017 3:50 pm EST

4.5 (2 ratings)

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Recipe Courtesy of Alaska SeafoodThis refreshing spin on a classic bánh mi is the ideal option for pescetarians or anybody that doesn’t love head cheese (one of the traditional bánh mi accoutrements). Thinly cut, pickled vegetables add a nice acidic crunch to the light and flaky pollock.

Servings

4

Ingredients

1 package (15.2-ounces) frozen breaded fish, such as alaska pollock fillets
2/3 cup water
1/2 cup rice vinegar
2 tablespoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
2/3 cup daikon radish, peeled and julienned
1/2 cup carrot, peeled and julienned
1/4 cup jalapeño peppers, thinly sliced
6-inch cucumber, thinly-sliced lengthwise, then slices cut in half crosswise
1/3 cup mayonnaise
2 1/2 teaspoon sriracha
2 french-style baguettes
16 cilantro sprigs

Directions

Prepare pickled vegetables: Combine water, rice vinegar, sugar, salt and red pepper flakes in a small saucepan. Bring mixture to a boil; remove from heat. Stir vegetables into brine; cover and refrigerate at least 30 minutes. Drain before using.
Cook breaded Alaska pollock fillets according to manufacturer’s directions; cut each in half and keep warm.
Combine mayonnaise and sriracha. Slice French bread crosswise into slider-size portions, then cut each horizontally (without cutting through completely) to form sandwich top/bottom. Spread mayonnaise mixture onto cut sides of bread. Place 1 to 2 cucumber slices on each roll bottom; top with a fish portion, 2 to 3 tablespoons pickled vegetables and 2 sprigs cilantro.