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sandwich

    30 Minute Meals, Breakfast Treats, Savory

    Fish & Papaya Thai Sandwiches

    It’s time for a little Thai inspired sandwich! I’ve been fantasizing about baking some soft burger rolls for a while, and when I finally found a recipe that I was satisfied with, the inspiration and ideas just kept flooding in.

    This sandwich came to life yesterday, while I was really craving some omega-3 for lunch. I’ve been dying to get my hands on some green papaya (which I have yet been fortunate enough to find, sadly) to make a traditional Som Tam salad. I found a firm papaya in the supermarket though, so decided to give it a try anyway.

    for the fish salad I used Tilapia, but you can play around with whatever you get your hands on. Cod will also work well, and even chopped prawns, salmon or canned tuna fish.

    sandwich (5 of 14)

    This recipe depends  mostly on ratios and personal taste than on an actual recipe. It’s really up to you the amount of mayo you choose to add to your fish salad, and the same goes for the cilantro, chillies, fish sauce, lime etc. So don’t fret. You can always balance the flavors as you go.

     

    Fish & Papaya Thai Sandwiches

    serves 4

    4 Brioche/burger buns, bought or homemade

    Fish Salad

    4 tilapia fillet (each about 3.5 oz/100 grams)

    3 tbsp mayo

    2 inch /5 cm red chilli, finely sliced

    handful chopped fresh cilantro

    Juice of half a lime

    salt & pepper, to taste

    olive oil

    Method

    Rub the fish fillets with olive oil and season with salt and pepper. Fry or bake the fish. If you choose the baking option, bake them for 15 min in an oven preheated to 200C/ 400F. If you choose to fry, heat some olive oil in a pan and fry on both sides, until cooked through. Remove the fish from the heating source and cool to room temp. Chop the fish fillets to chunk size pieces. mix with the mayo, fresh lime juice, chilli and cilantro. Set aside until ready to use.

     

    Som Tam papaya salad

    1 small & firm Papaya (use the greenest you find)

    1 handful of cherry tomatoes, halved

    2 tbsp fish sauce

    1 tbsp grated palm sugar/honey/brown sugar

    juice of 1 lime

    2 inch/5 cm red chilli, finely sliced

    Method 

    Peel the Papaya and cut in half. With a Julienne peeler (I use OXO Good Grips Julienne Peeler), finely julienne the papaya flesh (you should have about 2 cups). I a bowl, mix the rest of the ingredients. Taste and adjust to your liking. Add the julienned papaya and cherry tomatoes and coat with the dressing.

     

    Assemble the sandwich

    Cut the buns in half. On each bun, spoon 2 generous tbsp of the fish salad and top with the papaya salad. Served with a chilled Singa beer and enjoy.

    sandwich (2 of 14)

    sandwich (6 of 14)

     

     

     

     

     

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    Breakfast Treats, Savory

    Restaurant Style Burger Buns

    These buns are just incredible! soft, fluffy, slightly sweet & buttery. I was looking for a good restaurant-quality burger buns and I think these beauties just might be it. They work great with both sweet and savory fillings, such as the Fish & Papaya Thai Sandwiches.

    Restaurant Style Burger Buns

    ingredients

    1.5 Pound/750 grams/ 3 cups flour

    2 tbsp active instant dry yeast (I use Fleischmann’s Instant Dry Yeast 1lb bag)

    1 cup lukewarm water

    2 large eggs

    3 tbsp/70 grams/ 2.5 oz unsalted butter, softened

    3 tbsp sugar

    1 generous tsp pink himalayan salt (can also replace for Kosher salt)

    1 egg, lightly beaten with 1 tbsp milk/water (egg wash prior to baking)

    sesame or poppy seeds, optional

    method

    Place the yeast, water, 2 cups flour and 1 tbsp sugar in a bowl of a stand mixer. Mix in order to create a thick batter. Let stand at room temp for 15 min, until slightly foamy and smells strongly of yeast. Add the eggs, butter, rest of the flour, sugar and salt and knead for 10 min. Chances are that you’ll need to add more flour. The end result should be a dough which is a little sticky, yet manageable. Form a ball from the dough, Oil, cover with a damp towel and let rise for 2 hours in a warm spot. After 2 hours, punch the dough to remove the air. Divide the dough to mini buns with a diameter of 7cm/3 inch. To create a smooth surface fold the edges underneath to create a perfectly shaped ball. Keep folding in the edges while circling the ball clockwise. Repeat for all buns. Leave to again double in size, and additional hour and a half.

    Heat the oven to 360F/185C. Coat the proofed buns with the egg wash, and top with the sesame or poppy seeds. Bake for 15 min, until golden brown.

    sandwich (13 of 14)

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