Dinner Tonight: Flounder Sandwich Marinated in Fish Sauce, with Sriracha Mayonnaise and Pickled Red Onions

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Dinner Tonight: Flounder Sandwich Marinated in Fish Sauce, with Sriracha Mayonnaise and Pickled Red Onions

[Photograph: Nick Kindelsperger]

I'm a total Top Chef junkie, but it's not too often that I actually make something from the show. They take too long, require too much skill, or simply don't translate to my busy schedule. But I was sold on this sandwich from Angelo as soon as he won the sandwich "Quickfire Challenge" on episode two. It's mixture of fresh herbs, pickled onions, and sautéed fish looked both wild and perfectly balanced.

Like a lot of the recipes from the Bravo site, the proportions were unfortunately all askew. The mayonnaise was enough for about six sandwiches, the fish was good for three, and pickled onions lasted three days. I've tried to fix as many of the issues as I could, but use your judgment. There will probably be more pickled onions then you'll need, but they are so good no one should worry. It's nothing to really get worked up over. It is a sandwich after all. It just happens to be one of the better ones I've had in ages.

Flounder Sandwich Marinated in Fish Sauce with Sriracha Mayonnaise and Pickled Red Onions

About the author: Nick Kindelsperger is a co-founder of The Paupered Chef, a blog dedicated to saving time and money while enjoying food in every way possible.

  • Rated:


  • 3 tablespoons mayonnaise
  • 3/4 tablespoon sriracha
  • salt and pepper
  • 2 ounces red onion, thinly sliced
  • 2 ounces rice vinegar
  • 1/2 tablespoon sugar
  • 1/4 teaspoon salt
  • 2 tablespoons fish sauce
  • 6 ounces flounder fillet (also called fluke), sliced in half crosswise
  • ciabatta bread, sliced lengthwise
  • 2 sprigs fresh dill
  • 2 sprigs fresh cilantro


  1. 1.

    Combine the mayonnaise and sriracha. Stir well and set aside.

  2. 2.

    In a separate bowl, whisk together the vinegar, sugar, and salt. Add the red onions and let hang out for 20 minutes or so.

  3. 3.

    In a third bowl, add the fish sauce and the flounder. Toss well, cover with plastic and let hang out in the fridge for 20 minutes. Dry on paper towels.

  4. 4.

    Place a large skillet set over high heat. When hot, pour in a tablespoon of canola oil and then add the flounder. Sear on both sides.

  5. 5.

    Toast the ciabatta bread. Then smear the sriracha mayonnaise on the insides of the cut bread. Add the fish, dill, cilantro, and pickled onions between the bread. Serve.