ICYBAY Icelandic Cod 2 ways – Bahn Mi Bolillo Roll & Vermicelli Noodle Bowl
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Slade Gorton and FOH.
Nuoc Cham
INGREDIENTS
- 1/2 cup Hot water
- 2 tbsp. White sugar
- 1/2 cup Freshly squeezed lime juice
- 1/3 cup Vietnamese fish sauce
- 2 ea. Medium cloves garlic, minced
- 1 ea. Small chili diced or 1 tsp chili flake
METHOD
- Dissolve sugar in hot water.
- Whisk together with other ingredients.
- Chill.
Chinese Sausage Pate
INGREDIENTS
- 5 ea. Chinese sausages, poached
- 1 ea. Small onion, sliced thin
- 5 ea. Garlic cloves
- 1 tbsp. Rice wine vinegar
- 1 tbsp. Soft butter or mayo
METHOD
- Saute onion and garlic.
- Blend all ingredients in a food processor until smooth paste.
- Season to taste.
Pickled Onion
INGREDIENTS
- 1 ea. Small red onion, sliced thin
- 2 parts Seasoned rice wine vinegar
- 1 part Water
METHOD
- Bring water and vinegar to a slight boil. Pour over onions and cover then cool.
Vermicelli Noodle Bowl:
Cook cod and deglaze with nuoc cham. Cook vermicelli according to package instructions. Toss with nuoc cham. Garnish with a cod filet, cilantro, mint, peanut, lime juice, green onion, and bean sprouts.
Banh Mi Bolillo Roll:
Cook cod and deglaze with nuoc cham. Toast roll and spread pate. Spread kewpie mayo on it as well. Add flaked cod, pickled onion, cilantro, mint, and green onion.
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