To make pickled veggies, in a heavy-bottomed pot over medium-low heat, add the rice wine vinegar, sugar, water, salt and coriander. Simmer for 15 minutes.
Place carrots, jalapeño, onion and garlic in a bowl. Pour the hot pickling liquid over the vegetables and let cool at room temperature. When ready to use, make sure you drain the veggies very well.
For the ginger mayonnaise, place all ingredients in a bowl and whisk until everything is completely incorporated. Chill until ready to use.
Take 4 plant-based fish cakes and form into an 6×3-inch oblong patty. Repeat with remaining plant-based fish cakes.
Slice baguette pieces in half lengthwise and toast the cut sides in a toaster oven until golden, about 5 minutes.
In a cast-iron pan or nonstick ceramic skillet over medium heat, add olive oil. Sauté the patties 3 minutes, then flip and cook other side another 3-4 minutes, until golden in color.
To build the bánh mì, slather each side of baguette with 2 teaspoons prepared ginger mayonnaise. On the bottom slice of each bread, place 6 basil leaves, followed by 2 cucumber planks.
Next, place the sautéed patty on top of the cucumber, then about ⅓ cup pickled veggies, followed by ¼ cup cilantro and top with bread.
Serve one bánh mì per person.

TIPS

Create the carrot ribbons by using a vegetable peeler and peeling long strips from the carrot.
Pickled vegetables can be made ahead of time. Any leftover pickled vegetables can be stored in the refrigerator for up to three weeks.

Thai Fish Cake

Bánh Mì

Preparation15 minutes
Cook Time 30 minutes
Serves 2

INgredients

For Pickled Veggies

1 cup rice wine vinegar
¾ cup sugar
½ cup water
2 tablespoons fine sea salt
1 tablespoon coriander seed
2 cups ribboned carrots
½ cup thinly sliced jalapeño pepper
½ cup thinly sliced yellow onion
¼ cup thinly sliced garlic

For the Ginger Mayonnaise

1 cup plant-based mayonnaise
1 ½ tablespoons ground ginger
2 teaspoons agave syrup
½ teaspoon fine sea salt
½ teaspoon smoked paprika

For the Bánh Mì Sandwich

1 package Good Catch® Thai Style Plant Based Fish Cakes, thawed in refrigerator
2 tablespoons olive oil
2 (6-inch) pieces baguette
12 basil leaves
4 (6-inch) thin planks cucumber
½ cup cilantro leaves

Instructions

To make pickled veggies, in a heavy-bottomed pot over medium-low heat, add the rice wine vinegar, sugar, water, salt and coriander. Simmer for 15 minutes.
Place carrots, jalapeño, onion and garlic in a bowl. Pour the hot pickling liquid over the vegetables and let cool at room temperature. When ready to use, make sure you drain the veggies very well.
For the ginger mayonnaise, place all ingredients in a bowl and whisk until everything is completely incorporated. Chill until ready to use.
Take 4 plant-based fish cakes and form into an 6x3-inch oblong patty. Repeat with remaining plant-based fish cakes.
Slice baguette pieces in half lengthwise and toast the cut sides in a toaster oven until golden, about 5 minutes.
In a cast-iron pan or nonstick ceramic skillet over medium heat, add olive oil. Sauté the patties 3 minutes, then flip and cook other side another 3-4 minutes, until golden in color.
To build the bánh mì, slather each side of baguette with 2 teaspoons prepared ginger mayonnaise. On the bottom slice of each bread, place 6 basil leaves, followed by 2 cucumber planks.
Next, place the sautéed patty on top of the cucumber, then about ⅓ cup pickled veggies, followed by ¼ cup cilantro and top with bread.
Serve one bánh mì per person.

TIPS

Create the carrot ribbons by using a vegetable peeler and peeling long strips from the carrot.
Pickled vegetables can be made ahead of time. Any leftover pickled vegetables can be stored in the refrigerator for up to three weeks.