Vietnamese-style fish finger baguettes recipe
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- Serves 2
- 5 mins to prepare and 15 mins to cook
- 532 calories / serving
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
Each serving contains
- Energy
- 2240kJ 532.0kcal
- Fat
- 14g
- Saturates
- 2g
- Salt
- 2.1g
- Sugars
- 9g
of the Reference intake
Carbohydrate 75.9gProtein 22.9gFibre 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.
- See more Sandwich recipes
