Turmeric Fish Bahn Mi

Yep. Did it again. I've been a bit slack lately (forever, so it seems) and I haven't been writing. It's sad really, because I enjoy writing, and over the past few months I've bet a bunch of somewhat random people, friends of friends or friends of family, who've asked about the blog and about my writing.

At work I've been roped more and more into content creation. I find myself writing all sorts of articles from press releases, to blog style posts to customer newsletters and at the end of the day writing almost feels like the least thing I'd like to do. The thing I normally most feel like doing is drowning myself in delicious food and delicious wine but that's not always the best option. So, I'm going to try and push myself to get back into the writing game again, for fun that is, not just for work.

I made this dish a few weeks ago. I was a bit hesitant as Wil has a love/hate thing going with fish and as much as I love South East Asian cuisine, it can sometimes get a bit much for him. But this dish he LOVED! I was stoked. It was lighter than a traditional pork and pate bahn mi, and super full of flavour. It might seem like a bit of work with the quick pickles but they really are quick and can be sorted out while the fish is marinating.  Gives you time for that glass of wine too!

Turmeric Fish Bahn Mi, from Dish Magazine, issue 58

300 grams firm white fish

1 tbsp soy sauce

1 tsp sesame oil

1/2 tsp ground turmeric

1 clove garlic, crushed

1 tsp freshly grated ginger

sea salt & freshly ground black pepper

To Serve
1 baguette, cut into 4, halved and grilled

mayonnaise

thinly sliced cucumber

jalapeno pickles, optional

handful of mint and coriander

1 lime, quartered

quick pickles (see below)

Quick Pickles

1/2 cup sushi rice vinegar*

1 tbsp mirin*

1 tbsp caster sugar

1/2 tsp soy sauce

1/4 tsp wasabi paste*

4 medium radishes, sliced thinly

1 large carrot, sliced thinly

Cut the fish into thick pieces.

Combine the remaining ingredients in a shallow dish and add the fish, turning to coat well. Marinate for 15 minutes.

Heat a little vegetable oil in a pan and cook the fish for 2-3 minutes each side, until just cooked through. Drain on paper towels.

To serve:

Spread the warm bread with the mayonnaise. Top with cucumber, jalapenos and some of the herbs then the fish. Add the pickles and the remaining herbs and finish with a suqeeze of lime.

Quick pickles:

Put the vinegar, mirin and sugar in a small pan and bring to the boil. Whisk in the soy and wasabi and set aside to cool.

Put the radishes and carrot in a large bowl and pour over the cooled liquid. Leave for 30 minutes, turning occaisionally. Drain before using.

*can be found in Asian grocery stores or the international aisle of most large supermarkets