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1
In a blender, mix the lime juice, soy sauce, rice syrup, vegetable and sesame oils, garlic, and ginger on high speed for 10 seconds.
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2
In a bowl, combine the radishes and carrots with 1/2 cup of the lime juice mixture.
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3
Toss and refrigerate for 15 minutes.
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4
Cut each baguette in half lengthwise without cutting all the way through.
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5
Scoop out about 1/2-inch of the soft dough inside both sides of the bread.
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6
Spread each side with the lime juice mixture and top with the baked catfish.
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7
Drain the shredded vegetables and arrange on top of the fish.
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8
Lay the cilantro and peppers over the vegetables.
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9
Cover with the top piece of bread, pressing down to seal.
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10
Slice each sandwich on the bias into 2-inch thick pieces, getting about 15 mini-sandwiches per baguette.
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11
Preheat oven to 400 degrees F. Rinse catfish under cold running water and pat dry.
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12
Lightly coat a large non-reactive baking dish with the vegetable oil and set aside.
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13
In a bowl, combine the soy sauce, sesame oil, ginger, garlic, lime zest, and cayenne, and stir well to mix.
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14
Lay the catfish in the prepared dish.
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15
Pour the soy sauce mixture over the fish to coat but not saturate.
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16
Cover and refrigerate for 30 minutes.
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17
Bake until the fish is tender, opaque and starts to flake with a fork, about 20 minutes.
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18
Remove from the oven and let cool slightly before making the sandwiches.
