Hoisin Glazed Fish Sandwiches

These easy baked fish sandwiches are packed with flavor and ready in under 30 minutes!

This post is sponsored by my friends at The Better Fish®.

this recipe

CAN WE TALK ABOUT THESE SANDWICHES PLEASE.

Because they're just....EVERYTHING.

I was feeling a bit of a banh mi vibe while I worked on this recipe, but I swapped the more traditional meat for some tasty barramundi (hooray for sustainable fisheries!) and decided not to pickle the carrots or radishes to save time and simplify things a lil' bit (although, hey, bonus points to you for carrot-pickling).

Barramundi was PERFECT for these fish sandwiches, because it's a hearty but not-too-fishy fish. It's soft and meaty without overpowering the other flavors in the sandwich.

Throw in a quick hoisin glaze, plenty of cilantro, and a drizzle of spicy mayo, and we've got a party-in-your-mouth situation that also happens to be ready in under 30 minutes.

(...boom goes the dynamite).

PS - SIDE NOTE: Have you tried barramundi yet? I'm a little obsessed with it. If it's on the newish side for you, here's a lightning-round rundown on The Better Fish® Barramundi fishery:

Barramundi Fun Facts

1. The Better Fish® received a "Best Choice" designation from Seafood Watch. They work with a TON of seafood sustainability organizations to advance sustainable standards for aquaculture (fish farming) and also collaborate with stakeholders to support sustainable seafood through the entire supply chain.
2. Barramundi is hearty and meaty, and it doesn't taste or smell "fishy" the way some seafood does (so it's a perfect choice if you're cooking for people who don't love seafood!) It's also jam-packed with omega-3s.
3. UMMMMMMM...it's delicious. *mic drop*

I also just want to take a hot minute to tell you that these fish sandwiches? They're REALLY GOOD.

Like...the first time I made them, Kyle asked for seconds and when I told him we'd eaten it all already he said "okay" but then spent the next five minutes eyeing the last few bites of MY sandwich. (Which I did not share with him).

Also, I've eaten these three times in the last week. And not like "we had leftovers to finish" ate them three times. Like, MADE THEM ALL OVER AGAIN BECAUSE CAN'T STOP WON'T STOP.

Maybe send help.

But also maybe definitely make these barramundi sandwiches ASAP.

Need some recipe inspo? See our collection of the best barramundi recipes →

📖 Recipe

Hoisin Glazed Fish Sandwiches

★★★★★ 5 from 2 reviews

• Author: Jessie
• Prep Time: 15 min
• Cook Time: 15 min
• Total Time: 30 minutes
• Yield: Makes 4 sandwiches 1x
• Category: Sandwich
• Cuisine: Vietnamese Inspired

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Description

An easy but flavorful fish sandwich recipe - ready in 30 minutes.

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Ingredients

Scale 1x2x3x

FOR THE HOISIN GLAZED BARRAMUNDI:

• ½ cup hoisin sauce
• ¼ cup lime juice
• salt and pepper to taste
• 12 oz. The Better Fish® Simply Skinless Barramundi filets

FOR THE SPICY MAYO:

• ¼ cup mayonnaise
• 2 tsp. of your favorite hot sauce (I use Sriracha!)

TO MAKE THE SANDWICHES:

• 4 sandwich rolls, halved
• 2 large carrots, shredded
• 2 large radishes, sliced
• 1 cup fresh cilantro, roughly chopped
• 2 green onions, chopped
• 1 lime, cut into wedges

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Instructions

FOR THE HOISIN GLAZED BARRAMUNDI:

1. Heat oven to 400 degrees F.
2. Whisk hoisin sauce, lime juice, salt, and pepper together in a small bowl.
3. Lay barramundi filets on a baking sheet.
4. Pour ⅔ of the hoisin sauce over the barramundi filets and use a spoon or pastry brush to spread it across the fish so the barramundi is evenly coated. Reserve remaining hoisin sauce for sandwich assembly.
5. Bake barramundi at 400 degrees F for 12-15 minutes until cooked through. Cooked barramundi will be bright white and will flake easily with a fork or spatula.

FOR THE SPICY MAYO:

1. Stir hot sauce and mayonnaise together in a small bowl. Set aside.

TO ASSEMBLE THE FISH SANDWICHES:

1. Prep the rest of the ingredients while the barramundi cooks.
2. When the barramundi is about two minutes away from being done, pop the halved sandwich rolls into the oven to let them toast up a bit. I place them right on my oven rack, but you could use a baking sheet if you like.
3. Remove rolls and cooked barramundi from oven.
4. Break up the barramundi a bit with your spatula so you have several smaller pieces. Divide the barramundi between your toasted sandwich rolls.
5. Drizzle a bit of the leftover hoisin sauce over the barramundi. Top with a generous helping of shredded carrots, sliced radishes, cilantro, and green onions. Don't be afraid to smush all the toppings down a bit so it fits more easily into the sandwich roll!
6. Finish each sandwich with a squeeze of a lime wedge and a drizzle of spicy mayonnaise. Serve immediately.

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Notes

Add a pinch of fresh grated ginger to the hoisin sauce to give it an extra kick.

For easy cleanup, line your baking sheet with a silicone baking mat, parchment paper, or foil before baking the fish.

I like to use softer sandwich rolls in this recipe so that they have just a bit of texture when toasted but don't overwhelm the texture of the barramundi. The rolls pictured are French Rolls from my grocery store bakery, but you could also use hot dog buns or a soft baguette.

Pickle the carrots and radishes for an extra flavor boost!

You can make the hoisin glaze, barramundi, and spicy mayonnaise ahead of time and store them in the fridge until you're ready to use. You can also prep the other ingredients ahead of time so when you're ready to eat all you have to do is assemble.

For regular-life-eating, I spread the spicy mayonnaise onto the sandwiches with a butter knife. For the photos, I drizzled the mayonnaise with a pastry bag to make it look a lil' nicer.

Nutrition

• Serving Size: 1 sandwich
• Calories: 640
• Sugar: 14.1 g
• Sodium: 1064.3 mg
• Fat: 18.9 g
• Carbohydrates: 43.5 g
• Protein: 76.2 g
• Cholesterol: 180.7 mg

Keywords: seafood, sandwich, banh mi

Thanks to my friends at The Better Fish® for sponsoring this post! All opinions, as always, are my own. To find sustainable The Better Fish® barramundi near you, check out their store locator.