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Vietnamese-style fish finger baguettes recipe

Vietnamese-style fish finger baguettes recipe

2 ratings

A classic British favourite – the fish finger sandwich meets Vietnamese-style vibrant flavours to create something special for lunch – or later and all ready in 20. Ready, steak, cook! See method

  • Serves 2
  • 5 mins to prepare and 15 mins to cook
  • 532 calories / serving


  • 6 frozen omega 3 fish fingers
  • 1 white baton, halved widthways
  • 2 tbsp lighter mayonnaise
  • ½ tbsp sriracha chilli sauce
  • ¼ cucumber, halved, deseeded and thinly sliced
  • 1 small carrot, peeled and coarsely grated
  • 4 spring onions, trimmed and shredded
  • ½ lime, juiced​
  • 1 tsp reduced-salt soy sauce
  • 1 tsp sesame oil
  • 5g fresh mint, leaves picked, to serve
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    14g 20%
  • Saturates

    2g 9%
  • Sugars

    9g 10%
  • Salt

    2.1g 35%

of the reference intake
Carbohydrate 75.9g Protein 22.9g Fibre 6.5g


  1. Cook the fish fingers to pack instructions; leave to cool slightly while you prepare the rest of the ingredients. Slice open each baton half and spread with the chilli mayo.
  2. Add the sliced cucumber, grated carrot and spring onion to a bowl, along with the lime juice, soy sauce and sesame oil. Season and toss well to coat.
  3. Pile the veg mix into the baton before topping with the fish fingers. Scatter over the mint leaves to serve.

Tip: Kids will love this too, just use plain mayo instead of chilli.

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