Cheat Days / Homemade and Homemade

Mackerel Banh Mi


Four mackerel fillets

Thai Basil Pesto

1 small bunch Thai basil

1 bunch coriander

1 small bunch fresh mint

3 garlic cloves

30g roasted peanuts

1 tbsp soy sauce

2 tbsp fish sauce

Juice from 1 large lime

1 tbsp extra virgin olive oil

1 red chilli

Pickled vegetables

1 large carrot, cut into thin sticks

¼ daikon, cut into thin sticks

3 tbsp white vinegar

2 tbsp caster sugar

Pinch sea salt

For the sandwich

1 whole wheat baguette

1 cucumber

50g red radish

Handful coriander

Salad leaves


Make the pickled vegetables in advance by placing all the ingredients into a seal tight container. Mix them well together and then close tightly and place in a fridge overnight.

Now place all the "Thai Basil Pesto" ingredients into a food processor and blitz well together. Rub the pesto over the fish fillets to marinade the mackerel.


Heat 1–2 tbsp of avocado oil to a high heat and then place the mackerel fillets into the pan skin side down. Fry for 3–4 minutes on one side before then turning and frying the other side. If you can poke a fork or toothpick through the flesh easily, without any resistance, the fish should be cooked through but still tender. Slice the whole wheat baguette in half and then open it up and assemble the sandwich with a fillet of mackerel, a handful of pickles and whichever salad you prefer.