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.
Sealord Hoki Wholemeal fillets
large carrot, grated
cucumber, cut in fine matchsticks
fish or soy sauce
seafood paté or mayonnaise
- Heat the oven to 200°C.
- Place the Hoki fillets on a baking tray and bake for 12 mins each side.
- In a bowl combine the carrot, cucumber, bean sprouts and coriander, and season with fish or soy sauce to taste.
- Split the rolls down the centre and spread with seafood paté or mayonnaise.
- When the fish is cooked, slice in half lengthways and place in the rolls with salad.
Serve with some hot sauce for those who like it spicy.
*Nutrition figures are averages only.