Author Notes
I recently discovered Barramundi fillets on Fresh Direct and wanted to try this fish. I also love the pickled radishes present in Korean cuisine and Vietnamese banh mi sandwiches...so I combined the two! —StudioChefs
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Ingredients
- Pan-Fried Barramundi Fillet
-
8 ounces
Barramundi fillet
-
2 tablespoons
neutral tasting oil, such as canola
-
1
egg, beaten
-
1/2 cup
all-purpose flour
-
1/2 teaspoon
cumin
-
1/2 teaspoon
turmeric
-
sea salt
-
freshly cracked black pepper
- Sandwich Condiments and Preparation
-
1
15" baguette
-
2 tablespoons
mayonnaise
-
1
garlic clove, minced
-
1
cucumber, thinly sliced
-
1/4 cup
white distilled vinegar
-
1 teaspoon
white miso paste
-
1/2 teaspoon
sesame oil
-
1/2 teaspoon
soy sauce
-
fresh cilantro
-
lime wedges
Directions
- Pan-Fried Barramundi Fillet
-
In a non-stick frying pan or cast iron skillet on medium heat, heat the oil.
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Pat dry the fillet and cut in half length-wise. Season both sides with salt and pepper.
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In a shallow dish for battering, pour the beaten egg. In another shallow dish for battering, mix together the flour, cumin and turmeric.
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Dip the fillets first into the beaten egg and then dredge with the flour mixture.
-
Pan-fry the fillets, about 3-4 minutes on each side. Set aside.
- Sandwich Condiments and Preparation
-
In a large bowl, stir together the vinegar, miso paste, sesame oil and soy sauce.
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Mix in cucumber slices and refrigerate at least 30 minutes.
-
In a small bowl, mix together the minced garlic and mayonnaise.
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Cut the baguette into two and slice open.
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Spread garlic mayo onto the baguettes and add in the pickled cucumbers.
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Add one fillet to each sandwich, along with cilantro and a splash of lime juice.
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