1 package (15.2 oz.) frozen breaded Alaska pollock fillets
2/3 cup water
1/2 cup rice vinegar
2 Tablespoons sugar
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
2/3 cup Daikon radish or jicama, peeled and julienned
1/2 cup carrots, peeled and julienned
1/4 cup thinly-sliced jalapeño peppers
6 to 7-inch English cucumber, thinly-sliced lengthwise, then slices cut in half crosswise*
1/3 cup mayonnaise
2 to 3 teaspoons sriracha sauce
1 to 2 French-style baguettes
16 cilantro sprigs
Prepare pickled vegetables: Combine water, rice vinegar, sugar, salt and red pepper flakes in a small saucepan. Bring mixture to a boil; remove from heat. Stir vegetables into brine; cover and refrigerate at least 30 minutes. Drain before using.
Cook breaded Alaska pollock fillets according to manufacturer’s directions; cut each in half and keep warm.
Combine mayonnaise and sriracha. Slice French bread crosswise into slider-size portions, then cut each horizontally (without cutting through completely) to form sandwich top/bottom. Spread mayonnaise mixture onto cut sides of bread. Place 1 to 2 cucumber slices on each roll bottom; top with a fish portion, 2 to 3 tablespoons pickled vegetables and 2 sprigs cilantro.
*Cook’s Tip: To thinly slice cucumbers, use a potato peeler.