Crispy Barramundi With Banh Mi Vegetables And Charred Lemongrass Ginger Aioli | Gordon Food Service

Ingredients

• 1 ea Barramundi
• 16 oz Buttermilk
• 3 Tbsp Chili Crisp
• 3 cup Cornmeal
• 1 stalk Lemongrass, peeled
• 1 ea Ginger, knob 2" peeled, rough chopped
• 1 ea Lime, zest and juice
• 2 Tbsp Water
• 1 tsp Honey
• 1.5 cup Mayo
• 1/2 cup Carrot, shredded
• 4 ea Radish, sliced thin
• 1/4 ea Red Pepper, julienned
• 1 ea Jalapeno, seeds removed, sliced