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1
Preheat the broiler and position a rack 6 inches from the heat.
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2
Brush the cut sides of the rolls with the butter.
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3
In a small bowl, whisk 1/4 cup of the honey with the soy sauce, ginger, scallion and chopped garlic.
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4
Season the honey glaze lightly with salt and black pepper.
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5
In another small bowl, whisk 1/4 cup of the honey with the vinegar and 1 teaspoon of salt.
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6
Add the carrots and toss to combine.
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7
In a third small bowl, whisk the mayonnaise with the sambal oelek and the remaining 1/4 teaspoon of honey; season the sambal mayonnaise with salt.
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8
Arrange the fish fillets on a baking sheet; brush with oil and season lightly with salt and pepper.
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9
Broil for about 6 minutes, until the fish is just beginning to turn opaque.
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10
Brush the fillets very liberally with the honey glaze and broil for 8 minutes longer, until browned and cooked through.
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11
Broil the buttered rolls for 1 minute, until they are toasted.
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12
Rub the whole garlic clove all over the toasted sides of the rolls and spread with the sambal mayonnaise.
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13
Using a slotted spoon, lift the carrots from the pickling liquid and spread them on the toasted rolls.
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14
Top with the glazed fish fillets, cucumber slices and cilantro sprigs and close the sandwiches.
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15
Cut the sandwiches in half and serve right away.
