Pan-Fried Halibut Banh Mi

Succulent pieces of warm, tender halibut swim in a rich, creamy mayo-based sauce that leans hard into the umami. Tangy pickled vegetables bring the crunch, and don’t forget the jalapeño for a bit of heat. After that first mouth-filling bite, you’ll know this is no ordinary sandwich!


  • 1¼–1½ lb (568–681 g) Canadian halibut fillets, cut into 4 portions (142–170 g), with or without skin (see Chef’s Tips)
  • For the mayonnaise:
  • ½ cup (125 ml) mayonnaise
  • 1 tsp (5 ml) fish sauce
  • 1 tsp (5 ml) soy sauce
  • ½ tsp (2 ml) Worcestershire sauce
  • ½ tsp (2 g) sugar
  • For the halibut:
  • 1 tsp (6 g) salt
  • ½ tsp (1 g) ground black pepper
  • 2 tbsp (30 ml) canola oil
  • 4 pcs Vietnamese or French baguettes/rolls
  • 1–2 pcs Persian cucumbers, thinly sliced
  • ½ cup (61 g) pickled carrot, julienned
  • ½ cup (58 g) pickled daikon radish, julienned
  • 1 cup (64 g) cilantro, washed and dried well
  • 1 jalapeño, thinly sliced (seeded or not, depending on spice preference)


For the mayonnaise

  1. In a small bowl, combine the mayonnaise, fish sauce, soy sauce, Worcestershire sauce, and sugar; stir until well combined. Set aside to allow flavours to meld.

For the halibut

  1. In a small bowl mix together the salt and pepper.

  2. Place fish into a dish and pat dry with paper towels. Season both sides of the fish portions with the salt and pepper mixture.

  3. In a large skillet, heat the oil over medium-high heat until shimmering. If the fish has skin, place it skin-side down into the hot oil. Sear fish without moving for 2–3 minutes. Carefully flip the fish and fry the other side; 2–3 minutes or just until fish begins to flake when gently prodded with a fork. Remove from heat.

To assemble

  1. Cut each baguette lengthwise, but not all the way through. Partially hollow each baguette, creating space for the fish and filling.

  2. Spread or drizzle mayonnaise evenly onto the bread.

  3. Divide and layer in the sliced cucumbers, pickled carrots, and pickled daikon radish. Place a halibut fillet into the baguette. Layer in the cilantro and jalapeño.

  4. Serve immediately.

Chef's tips

  • Canadian cod, trout, salmon or sablefish can be used in place of halibut.
  • Cooking halibut or cod with the skin on keeps the fish from falling apart when cooking; however, as the skin is tougher compared to some fish, it is best removed before placing it into the baguette. If using salmon or trout, the skin can be left on.
  • Pickled carrots and daikon are available at most Asian grocery stores.
  • If Persian cucumbers are not available, English cucumbers can be substituted.
Species Icons White Halibut

Health Benefits of Halibut

  • Bone and Teeth Health: Halibut is a good source of vitamin D and phosphorus, both essential for the formation and maintenance of strong bones and teeth while also enhancing calcium and phosphorus absorption.
  • Energy and Growth: As an excellent source of niacin, vitamins B6 and B12, halibut may support energy metabolism, tissue formation, and normal growth and development.
  • Antioxidant Protection: Halibut is an excellent source of selenium, a dietary antioxidant that defends against oxidative stress.