Ingredients

Vietnamese Marinade:
6 ounces fish sauce
6 ounces fresh lime juice
4-1/2 ounces rice vinegar
3 ounces fresh garlic
3 ounces brown sugar
1-1/2 ounces Siracha (Vietnamese Hot Sauce)

Directions:
1. Combine all ingredients in a stainless steel bowl. Whisk to combine.
Yield: approx. 24 oz.

Alaska Cod:
4 pounds Alaska Cod fillets (4 to 5 oz. each)
24 ounces Vietnamese Marinade

Directions:
1. Place cod fillets in a plastic bag or hotel pan. Pour marinade over fish and refrigerate.
2. After two hours, drain cod. Discard marinade.
3. Place marinated cod fillets, top-side down, on a hot grill. Grill for 2 to 3 minutes, depending on grill temperature. Turn cod over and grill for another 1 to 2 minutes, or until internal temperature reaches 145F.
4. Carefully remove cod from grill and place on a sheet pan to cool. Refrigerate.
Important note: As cod cooks, it begins to flake apart. Use care when turning and removing from grill.

Sweet Cilantro Aoli:
12 ounces mayonnaise
1-1/2 ounces fresh cilantro
4-1/2 fresh garlic, minced
4-1/2 teaspoons fresh lemon juice
1-1/2 teaspoon lemon zest
1-1/2 teaspoon sugar
1-1/2 teaspoon kosher salt

Directions:
1. Combine all ingredients in a food processor. Process for 60 seconds, or until cilantro is finely chopped and well combined.
2. Pour dressing into squeeze bottles and refrigerate.
Important note: Use a neutral mayonnaise without its own sweetness. If using sweet mayonnaise, reduce the amount of sugar in the recipe.
Yield: approx. 12 oz.

Pickled Carrot & Cucumber Slaw:
5 ounces rice vinegar
1 Tablespoon sugar
2 teaspoons kosher salt
8 ounces carrot, julienne
4 ounces cucumber, julienne

Directions:
1. To make the dressing, combine vinegar, sugar and salt in a stainless steel pot over medium heat. Stir to dissolve sugar.
2. Place carrots and cucumbers in a stainless steel bowl. Pour dressing over vegetables. Toss to combine and let sit for 1 to 12 hours.
Yield: approx. 12 oz.

Assembly:
1 French roll each
2 Tablespoons Cilantro Aoli
1 Grilled Alaska Cod fillet each
1 ounce Carrot & Cucumber Slaw
Jalapeos, sliced to taste
Maggi Seasoning to taste
4 onion rings, cooked
Cilantro sprigs, fresh to garnish

Description

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