Recipe: Tempura Red Snapper Banh Mi
Crispy fried fish tops this refreshing Vietnamese sandwich
This banh mi from Tin Vuong, chef of Little Sister in L.A., takes crisp tempura-fried snapper and combines it with spicy watercress and a sour tomato jam. The tomato jam adds a tart sweetness, while the fresh herbs and veg add crunch.
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Whenever you work with a tempura batter, it's crucial to mix the batter right before you fry. The seltzer water is what adds effervescence for a light and airy batter, so stir it into your dry ingredients only when the frying oil is up to temperature. Do this, and you're sure to have perfectly fried snapper.
To learn more, read "Banh Mi, Myself & I."
Recipe adapted from Tin Vuong, Little Sister, Los Angeles, CA
Tempura Red Snapper Banh Mi
Sour tomato jam and tempura snapper make for a bright and flavorful banh mi.
Prep Time
5
minutes
Cook Time
30
minutes
servings
12
banh mi
Total time: 35 minutes
Ingredients
- For the Sour Tomato Jam
- ¼ cup olive oil
- ¼ cup tomato paste
- 1 shallot, minced
- 2 plum tomatoes, diced
- 2 tablespoons apple cider vinegar
- 2 tablespoons grated palm sugar, or light brown sugar
- ½ tablespoon soy sauce
- Kosher salt and freshly ground black pepper, to taste
- For the Tempura-Fried Red Snapper
- Canola oil, for frying
- ½ cup all-purpose flour
- ½ cup cornstarch
- 4 teaspoons baking powder
- 3 teaspoons kosher salt, plus more for dusting
- ¾ cup club soda
- 1 pound (2 fillets) red snapper, each fillet sliced into 4 pieces
- For the Banh Mi
- Two 12-inch baguettes, halved and toasted
- 4 tablespoons sour tomato jam
- 2 tablespoons mayonnaise
- 8 pieces tempura-fried red snapper
- ¾ cup watercress
- Pickled daikon, for garnish
- Pickled carrot, for garnish
- Thinly sliced red cabbage, for garnish
- Thinly sliced green cabbage, for garnish
- Julienned cucumber, for garnish
- Julienned red onion, for garnish
- Julienned jalapeños, for garnish
- Cilantro leaves, for garnish
Directions
- Make the tomato jam: In a small saucepan, heat the olive oil over medium heat. Add the tomato paste and cook until lightly caramelized, 8 to 10 minutes. Add the shallots and cook until softened, 3 to 4 minutes. Add the tomatoes and cook until broken down, 15 minutes. Add the remaining ingredients and bring to a simmer. Cook until the sauce has reduced and thickened, 25 to 30 minutes, makes ½ cup. Set aside.
- Make the snapper: In a medium saucepan, heat 2 inches of canola oil to 350º and line a plate with paper towels. Meanwhile, in a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder and salt to incorporate. Whisk in the club soda until a smooth batter is formed.
- Dip the pieces of fish into the batter and gently place into the hot oil. Fry until golden and cooked through, 1 to 2 minutes, then transfer to the prepared plate to drain. Season with salt.
- Assemble the banh mi: Spread half of the tomato jam on the bottom and half of the mayonnaise on the top of each baguette. Layer 4 pieces of fish on each bottom, then divide the watercress over top. Garnish with a pinch of pickled daikon, pickled carrots, red cabbage, green cabbage, cucumber, red onion, jalapeños and cilantro leaves. Place the top halves of each baguette on and slice each sandwich into 4 pieces, then serve.