The Courier-Mail


FISH BANH MI WITH QUICK PICK­LED VEG­ETA­BLES En­joy the world on a plate with these in­ter­na­tional dishes


SERVES 4 PREPA­RA­TION TIME: 45 MIN­UTES COOK­ING TIME: 15 MIN­UTES SKILLS: EASY 1 tsp ground turmeric 2 tbsp plain flour ⅓ cup (80ml) milk 2 tbsp fresh dill, chopped 500g firm bone­less white fish fil­lets (such as blue eye), cut into 2cm pieces 2 tbsp co­conut oil 1 thick baguette, split 1 Le­banese cu­cum­ber, thinly sliced 1 cup fresh co­rian­der 1 cup Thai basil leaves 1 lime, halved Quick pick­led veg­eta­bles ⅓ cup (75g) co­conut sugar ⅓ cup (80ml) rice vine­gar 1 car­rot, cut into match­sticks 1 small daikon (Asian white radish), cut into match­sticks METHOD 1. For the quick pick­led veg­eta­bles, com­bine sugar and vine­gar in a small saucepan over low heat, stir­ring un­til the sugar dis­solves, then set aside to cool. Add car­rot and daikon, and set aside for another 30 min­utes to pickle, then drain. 2. Mean­while, com­bine the turmeric and flour in a bowl, then sea­son. Com­bine the milk and dill in a sep­a­rate bowl. Dip the fish in the milk mix­ture, then in the flour mix­ture, shak­ing off any ex­cess. 3. Heat the oil in a frypan over medium heat. Cook the fish, in batches, turn­ing, for 3-4 min­utes or un­til golden. 4. Brush the in­side of the baguette with some of the oil from the pan. Fill the baguette with the fish, cu­cum­ber, pick­led veg­eta­bles, co­rian­der and Thai basil. Squeeze over lime juice to serve. RECIPE: VALLI LIT­TLE PHO­TOG­RA­PHY: MARK ROPER

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