Mahi Mahi Banh Mi with Spicy Curried Mayo + Fried Eggs.
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled mahi-mahi served on a banh mi sandwich with spicy curried mayo, fried eggs, and pickled vegetables. Tangy, spicy, and satisfying with a mix of textures. A Vietnamese-inspired fish sandwich.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 cup granulated sugar
- 1 lime (juiced)
- 1 tablespoon water
- 1 red fresno pepper
- pinch of black pepper
- 1 tablespoon fish sauce
- 1 pound wild-caught Mahi Mahi, skin on
- 3 tablespoons sesame oil
- 1 tablespoon thai red curry paste
- 1/2 cup mayo (I used olive oil mayo)
- 1-2 tablespoons thai red curry paste
- 1/4 cup grainy mustard
- 3-4 teaspoons Siracha
- 1 french baguette (toasted + cut into fourths)
- 4 tablespoons soy sauce
- 2 tablespoons chile oil
- 1 bunch cilantro
- 2 jalapenos (sliced)
- 1 cup picked carrots*
- 1 cup picked daikon*
- 1 cucumber (sliced thin)
- 4 eggs (cooked to your liking)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 2975mg
- Total sugar
- 32g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1169mg
- Calcium
- 135mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 2975MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.