Chaca La Vong Sandwich
Ingredients
Fish
- 3 oz portion fish (snapper)
Marinade
- ½ oz fish sauce (Three Crab brand recommended)
- 1 tsp turmeric
- ½ oz oil (neutral oil like canola or grapeseed) - not mentioned in the video but necessary
Onion-Ginger Marmalade
- 8 oz onions, sliced
- 1 oz ginger
- 1 tbsp mustard seed
- 1 tbsp turmeric
- 2 oz sugar
- 3 oz Japanese rice wine vinegar
Chill Mayo
- 3 oz sriracha (Thai chili paste)
- 2 egg yolks
- 1 cup oil
- 1 tsp salt
Garnish & Servings Suggestions
- dill
- cilantro
- serve on crusty bread
How-to
Prepare Marinade & Cook the Fish
- Combine fish sauce and oil and marinate fish for 20 minutes
- Add oil to a pan and cook fish until tender and brown on each side, 2½ - 3 minutes each side (5-6 minutes total for 3 oz of fish)
Prepare the Onion-Ginger Marmalade
- Slice onions and ginger very thin
- Lightly sweat with oil until slightly tender
- Add mustard seed and turmeric and sugar and cook until aromatic
- Deglaze with vinegar and reduce for 10-12 minutes until onions are caramelized
Prepare the Chili Mayo
- Whisk oil into egg yolks and combine remaining ingredients
Assemble & Serve
- On warm bread, lightly spread chili mayonnaise
- Layer cilantro, dill, fish and a pinch of salt
- Top with onion marmalade and serve