Bánh Mi, Tilapia, Turmeric, Ginger, Dill, Turnip & Spring Onions
The steamed spring onions really shine in this dish and work well with the fish and turmeric.
Bánh Mi is a really cool little bread which comes from Vietnam. It is a hangover from French colonialism and the name derives from the French pain de mie (soft bread). It looks the same as a baguette, but has a thinner crust and often contains rice flour.
- 8 spring onions, washed and cut in half
- 1 clove of garlic
- A few slices of fresh ginger
- A glug of light olive oil
- 450g tilapia, cut into cubes (or any white fish)
- Half tsp turmeric
- 1 tbsp of flour
- Small bunch of dill, finely cut the thick stalks, roughly chop the tops
- 1 turnip, peeled and grated
- 1 lime
- 1 baguette
- Heat a heavy-based pan with a lid to a medium heat. Add the spring onions with a splash of water, a clove of garlic, a few slices of ginger and glug of olive oil. Replace the lid and allow to steam for 5 mins. Remove the lid and fry for 1 min to allow any juices to evaporate. Put to one side.
- Toss the tilapia in the turmeric and flour, and season with salt and pepper. Bring a frying pan to a medium heat with a glug of oil. Fry the fish for 2–3 mins until browned, then turn and colour the other side.
- Cut open the baguette, leaving a hinge, but don’t prise it open. You want the baguette to hold shut when filled with the ingredients. Stuff the baguette with the fish, dill and pan-steamed spring onions. Squeeze over the juice of 1 lime and serve.
The Natural Cook: Eating the Seasons from Root to Fruit by Tom Hunt, published by Quadrille Publishing Ltd.
Tagged Baguette, baking, Banh mi, bread, Dill, dough, fish, ginger, lime, Root to fruit eating, spring onions, Tom Hunt, Turmeric, turnip, Vietnam