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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