Ingredients
- Vietnamese Marinade:
- 6 oz. 6 oz. fish sauce
- 6 oz. 6 oz. lime juice, fresh
- 4 1/2 oz. 4 1/2 oz. rice vinegar
- 3 oz. 3 oz. garlic, fresh
- 3 oz. 3 oz. brown sugar
- 1 1/2 oz. 1 1/2 oz. Sriracha (Vietnamese hot sauce)
- Alaska Cod:
- 4 lbs. 4 lbs. Alaska Codfillets, 4 to 5 oz. each
- 24 oz. 24 oz. Vietnamese Marinade
- Sweet Cilantro Aoli:
- 12 oz. 12 oz. mayonnaise
- 1 1/2 oz. 1 1/2 oz. cilantro, fresh
- 4 1/2 tsp. 4 1/2 tsp. garlic, fresh, minced
- 4 1/2 tsp. 4 1/2 tsp. lemon juice, fresh
- 1 1/2 tsp. 1 1/2 tsp. lemon zest
- 1 1/2 tsp. 1 1/2 tsp. sugar
- 1 1/2 tsp. 1 1/2 tsp. Kosher salt
- Pickled Carrot Cucumber Slaw:
- 5 oz. 5 oz. rice vinegar
- 1 Tbsp. 1 Tbsp. sugar
- 2 tsp. 2 tsp. Kosher salt
- 8 oz. 8 oz. carrot, julienne
- 4 oz. 4 oz. cucumber, julienne
- Assembly:
- 1 ea. 1 ea. French roll
- 2 Tbsp. 2 Tbsp. cilantro Aoli
- 1 ea. 1 ea. grilled Alaska Cod fillet
- 1 oz. 1 oz. carrot Cucumber Slaw
- Jalapeos, sliced, to taste
- Maggi Seasoning, to taste
- 4 4 onion rings, cooked
- Cilantro sprigs, fresh, for garnish
Servings:
Units:
Instructions
- Vietnamese Marinade:
- Combine all ingredients in a stainless steel bowl. Whisk to combine. Yield: approx. 24 oz.
- Alaska Cod:
- Place cod fillets in a plastic bag or hotel pan. Pour marinade over fish and refrigerate.
- After two hours, drain cod. Discard marinade.
- Place marinated cod fillets, top-side down, on a hot grill. Grill for 2 to 3 minutes, depending on grill temperature. Turn cod over and
- grill for another 1 to 2 minutes, or until internal temperature reaches 145F.
- Carefully remove cod from grill and place on a sheet pan to cool. Refrigerate.
- IMPORTANT NOTE: As cod cooks, it begins to flake apart. Use care when turning and removing from grill.
- Sweet Cilantro Aoli:
- Combine all ingredients in a food processor. Process for 60 seconds, or until cilantro is finely chopped and well combined.
- Pour dressing into squeeze bottles and refrigerate.
- IMPORTANT NOTE: Use a neutral mayonnaise without its own sweetness. If using sweet mayonnaise, reduce the amount of sugar in the recipe.
- Yield: approx. 12 oz.
- Pickled Carrot Cucumber Slaw:
- To make the dressing, combine vinegar, sugar and salt in a stainless steel pot over medium heat. Stir to dissolve sugar.
- Place carrots and cucumbers in a stainless steel bowl. Pour dressing over vegetables. Toss to combine and let sit for 1 to 12 hours.
- Yield: approx. 12 oz.
- Assembly:
- Place grilled cod fillet on a pie plate in hot oven and reheat for 1 minute.
- Open roll (do not separate top and bottom halves) and toast on the griddle or under the broiler.
- Assemble each sandwich in this order: Spread Aoli on both sides of roll and place cod fillet on bottom half. Add Slaw and jalapeos.
- Drizzle with Maggi Seasoning. Top with onion rings. Garnish with cilantro sprigs.
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