Vietnamese Pan-fried Barramundi Bahn Mi - Chef Recipe by Khanh Ong

Ingredients

200 g barramundi fillet, cut into two pieces to fit into a Vietnamese baguette
Salt, to taste
2 tsp vegetable oil
1 Vietnamese baguette, lightly toasted over an open flame
1 Tbs Kewpie mayo
1 1/2 Tbs chicken liver pate (store-bought or from a Vietnamese bakery)
1 cucumber, sliced
1/4 cup pickled carrot and daikon (see note for quick pickling)
2 pieces of spring onion, sliced
Small handful of coriander leaves
1 red chilli, finely sliced (optional)
1 tsp light soy sauce
Salt and pepper, to taste

Method

Season the barramundi pieces with salt and pepper.

Heat the vegetable oil in a pan over medium heat. Add the barramundi and cook for about three minutes skin side down on medium heat or until golden brown, flip and cook for a further 1-2 minutes until cooked through. Remove from the heat and set aside.

Lightly toast the Vietnamese baguette over an open flame until crispy and warm.

Spread the Kewpie mayo on one side of the baguette and the chicken liver pate on the other.

Place the cooked barramundi pieces in the baguette.

Top with cucumber.

Credits: Khanh Ong

Photo Credits: Khanh Ong