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.


  • 1 pack

    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


  1. Heat the oven to 200°C.
  2. Place the Sealord Hoki fillets on a baking tray and bake for 12 minutes 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 pate or mayonaise.
  5. When the fish is cooked, slice in half lengthways and place the rolls with salad.
  6. Serve with hot sauce for those who like it spicy.

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