Fish banh mi with quick pickled vegetables

The crusty baguette, spicy fish and fresh herbs all combine to create the characteristic yumminess of a banh mi.

Recipe «Fish banh mi with quick pickled vegetables» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tsp ground turmeric, 2 tbsp plain flour, 1/3 cup milk, 2 tbsp fresh dill, chopped, 500g firm boneless white fish fillets , 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, 1/3 cup coconut sugar, 1/3 cup rice vinegar, 1 carrot, cut into matchsticks, 1 small daikon , cut into matchsticks.

Ingredients:

• 1 tsp ground turmeric 
• 2 tbsp plain flour 
• 1/3 cup milk 
• 2 tbsp fresh dill, chopped 
• 500g firm boneless white fish fillets , 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 
• 1/3 cup coconut sugar 
• 1/3 cup rice vinegar 
• 1 carrot, cut into matchsticks 
• 1 small daikon , cut into matchsticks 

Instructions

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 a further 30 minutes to pickle, then drain.
2. Meanwhile, combine the turmeric and four in a bowl, then season. Combine the milk and dill in a separate bowl. Dip the fish in the milk mixture, then in the four 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.