Recipe: Tempura Red Snapper Banh Mi
Prep Time:
5 minutes
Cook Time:
30 minutes
Servings:
12 banh mi
Ingredients
  • 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
  • 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
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.