• 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 Mi 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.