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Hanoi fish sandwich with red curry mayo, pickled carrots and coriander

Light sandwich with delicate Vietnamese flavours.

Hanoi fish sandwich with red curry mayo, pickled carrots and coriander – Recipe

Ingredients

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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

  1. Fish

    • Deep fry the fish.

  2. Red curry mayonnaise

    • Combine the HELLMANN’S Real Mayonnaise and KNORR Thai Red Curry Paste together.

  3. Pickled carrot

    • Boil the sugar and water together and add the vinegar. Combine with the carrots and allow to sit for 20 minutes.

  4. To Serve

    • Place all of the ingredients into the roll and serve with match stick fries.