Icelandic Cod 2 Ways

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

  1. Dissolve sugar in hot water.
  2. Whisk together with other ingredients.
  3. 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

  1. Saute onion and garlic.
  2. Blend all ingredients in a food processor until smooth paste.
  3. Season to taste.

Pickled Onion

INGREDIENTS

  • 1 ea. Small red onion, sliced thin
  • 2 parts Seasoned rice wine vinegar
  • 1 part Water

METHOD

  1. 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.
[/column]