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Banh Mi

Prep Time:1 1/2 Hours
Cook Time:2 Hours

Nutritional Information

This sandwich recipe features fresh fish, pickles and a garlic aioli.


  • For the Pickles
  • 1 carrot, peeled
  • 2 watermelon radish or daikon
  • 1/3 english cucumber
  • 1/2 cup white vinegar
  • 1/4 cup cane sugar
  • 1/2 teaspoon sea salt, or to taste
  • For the Aioli
  • 1/2 cup mayo
  • 1 clove garlic, minced
  • 1/2 lemon, zested
  • For the Sandwich
  • 1/2 cup boiling water
  • 1/2 cup light brown sugar
  • 2 tablespoons sweet chile sauce
  • 1/2 cup fish sauce
  • 2 teaspoons soy sauce
  • 3 cloves garlic, minced
  • 1 pound seasonal fish of choice, pinbones and skin removed
  • 1/4 cup cilantro, chopped
  • 1/4 cup thai basil leaves
  • 1 small jalapeno, sliced very thin
  • ciabatta bread, see recipe


  • 1. To make the pickled vegetables, using a julienne slicer or a sharp knife, cut the carrots, radishes and cucumber into thin slices.
  • 2. Combine the white vinegar, sugar, and salt in a medium bowl, whisking vigorously until the sugar is dissolved, or nearly so. Add the carrots, radishes, and cucumbers. Stir and toss to evenly coat the vegetables. Set aside to pickle for 30 to 60 minutes. Once pickled, drain the vegetables and place them in an airtight container in the refrigerator until you are ready to serve.
  • 3. To make the aïoli, combine the mayonnaise, garlic, and lemon zest in a small bowl. Cover and refrigerate for at least 20 minutes and up to 1 day to allow the flavors to meld.
  • 4. To prepare the fish, in a bowl, whisk together the boiling water and the brown sugar, stirring until the sugar dissolves. Add the fish sauce, Sriracha, tamari, and garlic and stir to combine. Set aside about 3 tablespoons of the marinade to drizzle over the sandwiches. Transfer the rest of the marinade to a shallow baking dish and let cool in the refrigerator until chilled. Place the fish in the marinade, turning to coat both sides. Cover and refrigerate for about 1 hour, turning the fish halfway through.
  • 5. Preheat the Egg to 225º using indirect heat and smoking wood. Smoke the fish until it begins to flake about 30 minutes. Remove from the Egg and let rest for 5 minutes.
  • 6. Spread both cut sides of the inside of the ciabatta with some of the aioli. Layer the bottom half of the sandwich with a generous quantity of the pickled vegetables, some of the cilantro and basil. Top with one piece of the fish, breaking it into chunky pieces, and some of the jalapeño slices. Drizzle the fish with some of the reserved marinade and serve immediately.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828