Catfish Banh Mi: Vietnamese Catfish Po-Boy

Recipe Ingredients

1 1/2 cups	355ml	Fresh lime juice
1/3 cup	78ml	Soy sauce
1/3 cup	109g / 3.8oz	Rice syrup*
		= (or honey)
3 tablespoons	45ml	Vegetable oil
2 teaspoons	10ml	Sesame oil
2 tablespoons	30ml	Minced garlic
2 tablespoons	30ml	Minced ginger
3 cups	711ml	Grated peeled daikon radish
3 cups	330g / 11oz	Grated peeled carrots
2		Long French bread baguettes - (abt 30" ea)
5		Baked Catfish Fillets - (listed below)
1 cup	16g / 0.6oz	Fresh cilantro - stems trimmed
3		Jalapeño or serrano chile peppers - thinly sliced
		Baked Catfish Fillets
5		Catfish fillets - halved
2 teaspoons	10ml	Vegetable oil
1/3 cup	78ml	Soy sauce
1 tablespoon	15ml	Sesame oil
1 teaspoon	5ml	Minced ginger
1 teaspoon	5ml	Minced garlic
1 teaspoon	5ml	Minced lime zest
		Cayenne - to taste

Recipe Instructions

* Available in Asian markets.

In a blender, mix the lime juice, soy sauce, rice syrup, vegetable and sesame oils, garlic, and ginger on high speed for 10 seconds.

In a bowl, combine the radishes and carrots with 1/2 cup of the lime juice mixture. Toss and refrigerate for 15 minutes.

Cut each baguette in half lengthwise without cutting all the way through. Scoop out about 1/2-inch of the soft dough inside both sides of the bread. Spread each side with the lime juice mixture and top with the baked catfish. Drain the shredded vegetables and arrange on top of the fish. Lay the cilantro and peppers over the vegetables. Cover with the top piece of bread, pressing down to seal. Slice each sandwich on the bias into 2-inch thick pieces, getting about 15 mini-sandwiches per baguette.

For the Baked Catfish: Preheat oven to 400 degrees. Rinse catfish under cold running water and pat dry. Lightly coat a large non-reactive baking dish with the vegetable oil and set aside. In a bowl, combine the soy sauce, sesame oil, ginger, garlic, lime zest, and cayenne, and stir well to mix. Lay the catfish in the prepared dish. Pour the soy sauce mixture over the fish to coat but not saturate. Cover and refrigerate for 30 minutes.

Bake until the fish is tender, opaque and starts to flake with a fork, about 20 minutes. Remove from the oven and let cool slightly before making the sandwiches.

This recipe yields 30 mini-sandwiches, 8 to 12 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F15) - from the TV FOOD NETWORK

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