Name: Hoisin Glazed Fish Sandwiches
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Vietnamese Inspired
Ingredients: 1/2 cup hoisin sauce; 1/4 cup lime juice; salt and pepper to taste; 12 oz. The Better Fish® Simply Skinless Barramundi filets; 1/4 cup mayonnaise; 2 tsp. of your favorite hot sauce (I use Sriracha!); 4 sandwich rolls, halved; 2 large carrots, shredded; 2 large radishes, sliced; 1 cup fresh cilantro, roughly chopped; 2 green onions, chopped; 1 lime, cut into wedges

Description

An easy but flavorful fish sandwich recipe - ready in 30 minutes.

Ingredients

Scale

FOR THE HOISIN GLAZED BARRAMUNDI:

1/2 cup hoisin sauce
1/4 cup lime juice
salt and pepper to taste
12 oz. The Better Fish® Simply Skinless Barramundi filets

FOR THE SPICY MAYO:

1/4 cup mayonnaise
2 tsp. of your favorite hot sauce (I use Sriracha!)

TO MAKE THE SANDWICHES:

4 sandwich rolls, halved
2 large carrots, shredded
2 large radishes, sliced
1 cup fresh cilantro, roughly chopped
2 green onions, chopped
1 lime, cut into wedges

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Instructions

FOR THE HOISIN GLAZED BARRAMUNDI:

Heat oven to 400 degrees F.
Whisk hoisin sauce, lime juice, salt, and pepper together in a small bowl.
Lay barramundi filets on a baking sheet.
Pour 2/3 of the hoisin sauce over the barramundi filets and use a spoon or pastry brush to spread it across the fish so the barramundi is evenly coated. Reserve remaining hoisin sauce for sandwich assembly.
Bake barramundi at 400 degrees F for 12-15 minutes until cooked through. Cooked barramundi will be bright white and will flake easily with a fork or spatula.

FOR THE SPICY MAYO:

Stir hot sauce and mayonnaise together in a small bowl. Set aside.

TO ASSEMBLE THE FISH SANDWICHES:

Prep the rest of the ingredients while the barramundi cooks.
When the barramundi is about two minutes away from being done, pop the halved sandwich rolls into the oven to let them toast up a bit. I place them right on my oven rack, but you could use a baking sheet if you like.
Remove rolls and cooked barramundi from oven.
Break up the barramundi a bit with your spatula so you have several smaller pieces. Divide the barramundi between your toasted sandwich rolls.
Drizzle a bit of the leftover hoisin sauce over the barramundi. Top with a generous helping of shredded carrots, sliced radishes, cilantro, and green onions. Don't be afraid to smush all the toppings down a bit so it fits more easily into the sandwich roll!
Finish each sandwich with a squeeze of a lime wedge and a drizzle of spicy mayonnaise. Serve immediately.

Notes

Add a pinch of fresh grated ginger to the hoisin sauce to give it an extra kick.

For easy cleanup, line your baking sheet with a silicone baking mat, parchment paper, or foil before baking the fish.

I like to use softer sandwich rolls in this recipe so that they have just a bit of texture when toasted but don't overwhelm the texture of the barramundi. The rolls pictured are French Rolls from my grocery store bakery, but you could also use hot dog buns or a soft baguette.

Pickle the carrots and radishes for an extra flavor boost!

You can make the hoisin glaze, barramundi, and spicy mayonnaise ahead of time and store them in the fridge until you're ready to use. You can also prep the other ingredients ahead of time so when you're ready to eat all you have to do is assemble.

For regular-life-eating, I spread the spicy mayonnaise onto the sandwiches with a butter knife. For the photos, I drizzled the mayonnaise with a pastry bag to make it look a lil' nicer.