Mahi Mahi Banh Mi with Spicy Curried Mayo + Fried Eggs.
Ingredients
Mahi Mahi
1 pound wild-caught, skin on, Mahi Mahi
3 tablespoons sesame oil
1 tablespoon thai red curry paste
1/2 cup granulated sugar
1 lime, juiced
1 tablespoon water
1 red chile pepper (I used a large serrano pepper)
1 tablespoon fish sauce
fresh pepper, taste
Spicy Curried Mayo
1/2 cup mayo (I used olive oil mayo)
1-2 tablespoons thai red curry paste
Siracha Mustard (optional)
1/4 cup grainy mustard
3-4 teaspoons Siracha
To assemble
1 french baguette, toasted + cut into fourths
4 tablespoons soy sauce
2 tablespoons chile oil
1 bunch cilantro
2 jalapenos, sliced
1 cup picked carrots*
1 cup picked daikon*
1 cucumber, sliced thin
4 eggs, cooked to your liking
Instructions
- In a heavy-bottomed small saucepan, combine the sugar, lime juice and water and bring to a boil. Boil undisturbed over moderately low heat until a deep amber caramel forms, about 5 minutes.
- Stir in the minced red chile, garlic and pepper. Remove the saucepan from the heat and carefully whisk in the fish sauce and 2 tablespoons of water. Stir over moderate heat until the caramel is smooth, sticky and slightly thick. Pour the sauce into a heatproof bowl and set aside. The sauce can also be saved for later and refrigerated. If the sauce is too thick add a tablespoon of water to thin and warm in the microwave on 10 second intervals.
- Heat the grill, grill pan or large frying pan to medium-high heat. In a small bowl combine the sesame oil and 1 tablespoon thai red curry paste. Brush the mixture over the mahi mahi. Grill or pan fry for 3 to 4 minutes per side. Remove, peel the skin away, chop into chunks and then drizzle with1 tablespoon of caramel.
- To make the spicy curried mayo, mix together the mayo and thai red curry paste in a small bowl. Cover and refrigerate until ready to use.
- To make the Siracha Mustard, mix together the mustard and Siracha in a small bowl. Cover and refrigerate until read to use.
- To assemble, half the baguettes lengthwise and spread a little of the spicy curried mayo over the bottom of each baguette. Divide the mahi mahi among the baguettes and then top with a drizzle of soy sauce and chile oil. Add fresh cilantro, jalapeños, pickled carrots, pickled daikon and cucumber slices. Finish with a fried egg. Serve with more Caramel, Spicy Curried Mayo and Siracha Mustard if desired. Eat right this second! :)
