Hanoi fish sandwich with red curry mayo, pickled carrots and coriander
Light sandwich with delicate Vietnamese flavours.
Ingredients
Fish
-
Crumbed Fish Fillets (115 g) 10 pc
Red curry mayonnaise
Pickled carrot
-
Water 100 ml
-
Sugar 100 g
-
Carrot, shredded 300 g
-
Vinegar 100 ml
To Serve
-
lettuce 100 g
-
Coriander 50 g
-
Milk Rolls 10 pc
Preparation
-
Fish
- Deep fry the fish.
-
Red curry mayonnaise
- Combine the HELLMANN’S Real Mayonnaise and KNORR Thai Red Curry Paste together.
-
Pickled carrot
- Boil the sugar and water together and add the vinegar. Combine with the carrots and allow to sit for 20 minutes.
-
To Serve
- Place all of the ingredients into the roll and serve with match stick fries.
