Sweet Chili No-Fish Sandwich with Punchy Fennel Slaw
on brioche with ravigote sauce & BBQ wedges
Recipe developer Chiara: "This recipe puts a surprising twist on fish sticks! You'll coat them with a layer of sweet chili sauce for a deliciously spicy and slightly sweet taste; this pairs well with the refreshing flavour of the fennel. The ravigote sauce also adds that creamy touch that pairs so well with fish!"
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 piece
Brioche bun
(Contains: Gluten, Melk (inclusief lactose), Soja, Tarwe)
1 sachet(s)
Sweet chili sauce
200 g
Potatoes
½ sachet(s)
Yellow mustard seeds
(Contains: Mosterd)
½ piece
Fennel
½ piece
Red onion
½ piece
Yellow carrot
40 g
Ravigote sauce
(Contains: Mosterd, Ei)
½ sachet(s)
BBQ spice rub
3 piece
Plant-based fish fingers
(Contains: Gluten, Tarwe May be present: Gerst, Gluten, Haver, Mosterd, Soja)
Not included in your delivery
½ tablespoon
Sugar
1 tablespoon
Red wine vinegar
1 tablespoon
Olive oil
½ tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C. Boil plenty of salted water in a deep frying pan.
- Wash or peel the potatoes and cut them into wedges.
- Parboil for 6 - 8 minutes, covered, then drain and return to the pan.
- Add the BBQ rub* and drizzle with olive oil. Fry for 5 - 7 minutes over medium-high heat, tossing regularly.
*Take care, this ingredient is spicy! Use as preferred.
- In a salad bowl, combine the red wine vinegar with the sugar, the mayonnaise and the mustard seeds. Season with salt and pepper.
- Grate the carrot.
- Slice the onion into thin half-rings (see Tip).
Tip: the onion will be served raw, but if preferred you can also add it to the frying pan in step 4.
- Quarter the fennel and remove the tough core, then chop the fennel into thin strips.
- Transfer the carrot, the onion and the fennel to the salad bowl and toss well to combine with the dressing.
- Season with salt and pepper, then set aside until serving.
- Heat the bread roll in the oven for 3 - 5 minutes.
- Heat a drizzle of olive oil in a frying pan over medium heat.
- Fry the 'fish' fingers for 3 minutes per side, then coat them with the sweet chili sauce.
- Cut open the bread roll and spread with the ravigote sauce, then top with the 'fish' fingers and some of the slaw.
- Serve the potato wedges and the rest of the slaw alongside.
