Asian-Style Po’ Boy – TCI

Asian-Style Po’ Boy

Serving Size: 4

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What you’ll need:

  • 4 U.S. Farm-Raised Catfish fillets, thinly fried
  • 1 ½ cups fresh lime juice
  • ⅓ cup soy sauce
  • ⅓ cup honey
  • 3 tablespoons vegetable oil
  • 2 tablespoons minced garlic
  • 2 tablespoons minced ginger
  • 2 teaspoons sesame oil
  • 3 cups daikon radishes, peeled and grated
  • 3 cups carrots, peeled and grated
  • ¼ cup mayonnaise
  • 1 teaspoon Sriracha
  • 1 teaspoon fresh lime juice
  • 2 French bread baguettes, cut into 8-inch lengths and split down middle
  • 1 cup thinly sliced cucumber
  • 1 cup cilantro, stems removed

How to prepare:

In a blender, mix lime juice, soy sauce, honey, vegetable oil, garlic, ginger and sesame oil on high for 10 seconds.

In a bowl, combine radishes and carrots with ½ cup of lime juice mixture. Toss and refrigerate for 15 minutes.

Combine mayonnaise, Sriracha and lime juice in a small bowl to make Sriracha Aïoli.

Scoop out ½ inch from inside each piece of bread. Spread each piece of bread with Sriracha Aïoli, and place thin-fried catfish on half of bread.

Drain vegetable mixture, and arrange on top of fish. Place cucumber slices and cilantro over vegetables, and top with other half of bread.

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