Ingredients
Po’ Boy Marinade
1 lb Cabezon
1 tbsp Sesame oil
1-2 tbsp minced garlic
Juice of 1 lime
Poach broth
1-2 tbsp olive oil
1/2 Medium white onion, chopped
1/4-1/2 inch Ginger root, minced
2 tbsp minced garlic
1 & 1/2 tsp chili powder separate
1 tbsp roasted garlic (If you have it)
pinch of salt
zest of 1 lime
2 cans unsweetened Coconut milk
2 tsp fish sauce
Juice of 1/2 lime
1/4 cup cilantro, chopped
Sandwich & toppings
1 loaf French bread (hot dog buns will work in a pinch)
mayonnaise
sprouts (any kind will work)
1/2 cup chopped radishes
1/4 cup cilantro
Instructions
Marinade
- Remove Cabezon from package after thawing, and cut into small cubes or chunks. Place into small bowl with sesame oil, minced garlic, lime juice and combine. Let sit in refrigerator for 60-90 minutes before poaching.
Poach Broth
- Add oil to a medium saute pan. Once oil is hot, add
- Pour in both cans of coconut milk, chili powder, fish sauce, lime juice and stir. Don’t let the broth boil. You want a temperature of roughly 140°.
- Add the marinated Cabezon along with any liquid from the marinate bowl into the broth and let simmer for 15 minutes with the lid on.
- Remove lid, mix in the chopped cilantro, and let simmer another 5 minutes with lid on.
- Remove fish and set aside. Turn the heat up and cover, so the sauce begins to reduce and thicken. Once thick, add the fish back in and break it apart with your tongs making sure to coat all of the fish.
- Toast your bread, and smear a light layer of mayonnaise on the bread. Add a sprout layer to prevent the bread from getting soggy. Pile on the Cabezon, and top with radishes and cilantro. You’re ready to eat!
