Banh mi of tilapia and spring onions

Banh mi of tilapia and spring onions

By
From
The Natural Cook
Serves
4
Photographer
Laura Edwards

Banh mi is a Vietnamese-style baguette, an utterly scrumptious fusion of cultures. The steamed spring onions really shine in this dish and work well with the fish and turmeric. Tilapia is a safe choice when considering fish stocks, as they are a well-managed breed that is not over-fished. If you’d rather use a fish caught closer to home, pick Marine Conservation Society-rated cod.

Ingredients

Quantity Ingredient
1 quantity Steamed spring onions with ginger
1/2 teaspoon turmeric
1 tablespoon spelt or plain flour
450g tilapia, cut into cubes
glug flavourless vegetable oil
2 garlic cloves, finely chopped
1 baguette
small bunch dill, thick stalks finely chopped, fronds roughly chopped
1 turnip, peeled and grated
1 lime, juiced

Method

  1. Mix the turmeric and flour with salt and pepper and put the mixture in a shallow dish. Toss the tilapia in the seasoned flour.
  2. Place a frying pan over a medium heat with the vegetable oil. Fry the fish for two or three minutes until it browns, then turn and colour the other side. Add the garlic and fry for one minute more. Check the fish is cooked by cutting a piece in half: it should be opaque at the centre. Remove from the heat.
  3. Cut open the baguette – leaving a hinge – but don’t prise it open, as you want the baguette to hold shut later. Stuff it with the fish, dill, turnip and spring onions. Squeeze over the lime juice and serve.

Storage

  • Both the steamed spring onions and the cooked fish will keep in sealed containers in the fridge for three days, but are best fresh. Return both to room temperature to serve.

Variation

  • The cooked tilapia makes a great summer roll filling. Dip rice paper wrappers in water until supple, roll leftover fish up in them along with any sprigs of soft herbs you have, then serve with Thai chilli dipping sauce.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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