Try these fish baguettes instead of fish and chips – you won’t be disappointed!
Serves: 4Time to make: 25 mins Hands-on time: 20 mins
Ingredients
Units: Metric | Imperial (US)
More weights & measures
- ¼ cup rice wine vinegar
- Pinch of caster sugar
- 2 Lebanese cucumbers, cut into ribbons
- 2 small carrots, cut into ribbons
- 500g thin firm white fish fillets
- 1 tablespoon Thai chilli jamjellyX plus extra, to serve
- 350g packet Asian-style salad kit with soy sesame dressing
- 1 long sourdough baguette, cut into four sections
- 1 green oak leaf lettuce, leaves separated
- ²⁄³ cup coriandercilantroX leaves
Log In or Sign Up to save this recipe to your shopping list.
Instructions
1 Combine the vinegar, sugar and ¼ cup cold water in a bowl. Stir to combine. Add the cucumber and carrot. Turn to coat. Set aside.
2 Coat fish with chilli jam. Heat 1 tablespoon of olive oil in a medium non-stick frying pan over medium-high heat. Cook the fish, turning, for 2 minutes on each side.
3 Meanwhile, prepare the salad following the packet directions.
4 Drain pickled vegetables. Fill baguette with lettuce, pickled vegetables, fish and coriander, and chilli jam, according to taste. Serve with Asian-style salad.
Nutrition Info (per serve)
-
Calories 500 cal
-
Kilojoules 2095 kJ
-
Protein 48.2 g
-
Total fat 14.0 g
-
Saturated fat 2.4 g
-
Carbohydrates 39.0 g
-
Sugar 8.5 g
-
Dietary fibre 10.9 g
-
Sodium 565 mg
-
Calcium 250 mg
-
Iron 4.9 mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
