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Hake Loin Banh Mi Sandwich

Elevate your menu with our Vietnamese-Inspired Grilled Hake Banh Mi, a fresh take on a classic favorite. Nestled in a lightly toasted baguette, our perfectly grilled hake loin adds a premium protein punch, while pickled daikon, carrots, and cucumbers bring tangy crunch. Sliced Fresno and jalapeño peppers add just the right amount of heat, balanced by the bright, herbal freshness of cilantro. A generous schmear of sriracha-studded mayo ties it all together with a creamy, spicy kick. Easy to prepare yet bold and vibrant, this sandwich offers operators a crave-worthy, globally inspired option that’s sure to delight.
Serves: 4
Prep time: 15 minutes
Cook time: 15 minutes
Ingredients
Preparation

Ingredients

  • 4 ea Signature Cape Hake Loin, 4oz
  • 2 tbsp Olive Oil
  • 1 roll Baguette lightly toasted
  • 2 oz Cilantro, leaves

Pickled Slaw

  • 4 oz Daikon Radish, julienne
  • 4 oz Carrots, julienne
  • 4 oz Cucumber, julienne
  • 1 ea Fresno Peppers, sliced
  • 1 ea Jalapeno, sliced
  • 2 oz Vinegar
  • 2 oz Rice Vinegar
  • 1/4 cup White Sugar
  • 4 oz Water

For the Sriracha Mayonnaise:

  • 4 oz Mayo
  • 1 tbsp Sriracha (more according to taste)
  1. Thaw frozen Hake under refrigeration, overnight, covered in perforated drip pans. For best results, pat dry excess moisture from thawed seafood using a clean cloth or paper towel, before using.
  2. Preheat your grill to a medium-high setting. Carefully brush the Hake portions with olive oil. Place the fillets onto the preheated grill and allow to cook for approximately 3-4 minutes.
  3. For the Pickled Slaw: In a med. saucepan, over high heat bring vinegar, rice vinegar, sugar and water to a boil. Transfer to a med. bowl and add in the julienne daikon, carrots, cucumbers, jalapenos and Fresno peppers with 1 teaspoon kosher salt. Stir to blend and set aside for 15 - 30 minutes then drain and reserve under refrigeration.
  4. For the Sriracha Mayo: In a bowl, stir together mayo and sriracha (add more sriracha according to taste)
  5. To Assemble: Cut Baguette into four then split bread length-wise. Spread about 2 tablespoons of Sriracha mayonnaise on one side. Add cooked Cape Hake and top with pickled slaw and cilantro. Serve immediately.

Signature Cape Hake Loin 4 oz, MSC