I I love pantry raid meals. Even if the fridge is shockingly naked, the charming meal is still sitting at your fingertips. This sriracha mayonnaise twist from a fish finger sandwich is the 10/10 “Pantry Raider”. Kewpie mayonnaise brings Umami Omufu against fish fingers, cornichon tangs, sriracha and chili pepper warm crunches, and soft, skinless breads. Warning: If Sriracha Mayo is still there, you can lick the bowl.
Fish fingers and sriracha mayo sandwich
Preparation 10 minutes
Cook 20 minutes
Serve 2
10 fish fingers
4 tbsp Kewpie mayonnaise
1 tablespoon Sriracha
butterFor softness and spreading
4 slices of soft white sandwich bread
4 soft lettuce leaves
8 CornichonsThinly sliced
Long red chili pepper 1thinly sliced (remove the pith and seeds if you want to reduce the heat)
One small coriander leaf
Follow the instructions in the packet to grill the fish fingers. Meanwhile, combine mayonnaise and sriracha in a small bowl.
Add butter to the bread and spread the sliracha mayonnaise evenly on one side of each slice. Sandwich along with lettuce, cooked fish fingers, cornion slices, top two slices of chili and cilantro leaves, and the remaining two slices of bread.
Be careful not to push the sandwich too much, mow the crust, discard it, then cut in half and eat immediately.
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Lalalie is the author of Soy Splash, published by Bloomsbury for £22. To order a copy for £19.80, please visit Guardianbookshop.com
