Skip navigation
Alaska Pollock Banh Mi

Alaska Pollock Banh Mi

YIELD: 1 serving

1 whole-grain hoagie roll
1 Tbsp. soy mayo (recipe follows)
3 oz. unbreaded, frozen pollock portions, cooked
5 slices cucumber, peeled, sliced thin
1 Tbsp. red onion, sliced
1 tsp. cilantro, leaves and stems, chopped
1 Tbsp. jalapeno peppers, canned, drained
¼ cup Asian slaw (recipe follows)

1. Spread 1 Tbsp. soy mayo onto hoagie roll.
2. Add a 3 oz. pollock and top with cucumbers, onion, cilantro and jalapeno. Top with Asian slaw.

For the Soy Mayo: Combine 1 cup mayonnaise and 1 Tbsp. low-sodium soy sauce.

For the Asian Slaw: Combine ¼ cup cold water, 2 Tbps. sugar, ¼ cup rice wine vinegar, ½ tsp. red pepper flakes, stir until dissolved. In a large bowl add 2 ½ cups shredded cabbage, ½ cup shredded carrot, 1 cup matchstick-sliced green pepper and toss to combine.

Photo and recipe: Sodexo/Alaska Seafood Marketing Institute

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.