- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 1 1/2 lb
- basa fillets (or other white-fleshed fish), cut into 8 equal pieces
- 750 g
- 2 tbsp
- orange juice
- 30 mL
- salt and white pepper to taste
- 1 tbsp
- vegetable oil
- 15 mL
- 1
- carrot, sliced into short, thin sticks
- 20
- snap peas, trimmed
- 2
- baby bok choy, coarsely chopped
- 1
- red pepper, seeded and diced
- 1/2
- onion, thinly sliced
- 1 tsp
- peeled, finely chopped fresh ginger
- 5 mL
- 1/3 cup
- Thai-style sweet chili sauce
- 75 mL
- 1 tbsp
- soy sauce
- 15 mL
- 2
- green onions, cut in 1-in./2.5-cm pieces
Method
- Step 1
- In bowl, toss shallots with vinegar and salt; let stand at least 15 min. (or up to 24 hr. refrigerated).
- Step 2
- Spread mayonnaise, mustard and pâté on toasted baguette slices. Top with pickled shallots, cornichons and parsley leaves.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
