Fish Banh Mi

This Vietnamese-style Banh Mi using our Kaffir Lime and Coconut Hoki fillets makes a light lunch for the weekend. Perfect after Saturday morning sports.

  • high-protein-icon
  • low-in-sugar-icon
  • omega-3-icon
  • low-sodium-icon

Ingredients

  • 1x 480g

    Sealord Hoki Wholemeal fillets

  • 1

    large carrot, grated

  • 1/2

    cucumber, cut in fine matchsticks

  • 1/2 cup

    bean sprouts

  • 1 cup

    coriander leaves

  • 2 Tbsp

    fish or soy sauce

  • 4

    long rolls

  • 10 Tbsp

    seafood paté or mayonnaise

Directions

  1. Heat the oven to 200°C.
  2. Place the Hoki fillets on a baking tray and bake for 12 mins each side.
  3. In a bowl combine the carrot, cucumber, bean sprouts and coriander, and season with fish or soy sauce to taste.
  4. Split the rolls down the centre and spread with seafood paté or mayonnaise.
  5. When the fish is cooked, slice in half lengthways and place in the rolls with salad.

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Foodie Tip

Serve with some hot sauce for those who like it spicy.

Nutritional Information*

(per serve) | (per 100g)

2860kJ

Energy

24.4g

Protein

40.7g

Total Fat

5.5g

Saturated fat

1010mg

Sodium

36mg

EPA

72mg

DHA

52.8g

Total Carbohydrate

10.5g

Sugar

*Nutrition figures are averages only.

874kJ

Energy

11.2g

Protein

12.4g

Total Fat

1.7g

Saturated fat

308mg

Sodium

11mg

EPA

22mg

DHA

16.1g

Total Carbohydrate

3.2g

Sugar

*Nutrition figures are averages only.