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Vietnamese-style fish finger baguettes recipe
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3 ratings
A classic British favourite – the fish finger sandwich meets Vietnamese-style vibrant flavours to create something special for lunch – or later and all ready in 20. Ready, steak, cook! See method
Ingredients
- 6 frozen omega 3 fish fingers
- 1 white baton, halved widthways
- 2 tbsp lighter mayonnaise
- ½ tbsp sriracha chilli sauce
- ¼ cucumber, halved, deseeded and thinly sliced
- 1 small carrot, peeled and coarsely grated
- 4 spring onions, trimmed and shredded
- ½ lime, juiced
- 1 tsp reduced-salt soy sauce
- 1 tsp sesame oil
- 5g fresh mint, leaves picked, to serve
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly
Each serving contains
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Energy
2240kj
532kcal
27%
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Fat
14g
20%
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Saturates
2g
9%
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Sugars
9g
10%
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Salt
2.1g
35%
of the reference intake
Carbohydrate 75.9g
Protein 22.9g
Fibre 6.5g
Method
- Cook the fish fingers to pack instructions; leave to cool slightly while you prepare the rest of the ingredients. Slice open each baton half and spread with the chilli mayo.
- Add the sliced cucumber, grated carrot and spring onion to a bowl, along with the lime juice, soy sauce and sesame oil. Season and toss well to coat.
- Pile the veg mix into the baton before topping with the fish fingers. Scatter over the mint leaves to serve.
Tip: Kids will love this too, just use plain mayo instead of chilli.
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