- 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.
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