Snapper mayo rolls
A drawing, until a cook sends a photograph I want to keep.
Mediterranean
Snapper mayo rolls
Cold flaked snapper, lemon, and a little mayonnaise, in bread for a lunchbox.
Before you cook
This is the second cook. I wrote it for a hardworking parent, a student, or anyone who cooked yesterday and needs the next meal to be short.
- Serves
- 2
- Time
- 15 min
- Level
- Easy
- Energy
- 225kcal
- Next day
Contains fish.
Equipment
- Bowl
- Fork
- Knife
Each serving
An estimate from average ingredient values, not a lab test.
- Energy
- 941 kJ
- 225 kcal
- Protein
- 29 g
- Fat
- 10 g
- Carbohydrate
- 3 g
- Sugars
- 2 g
- Fibre
- 1 g
- Salt
- 1.2 g
- Sodium
- 480 mg
This batch, 2 servings, is about 1883 kJ (450 kcal), with 4 g sugars and 2.4 g salt.
Ingredients
Tick them off as you go. They reset when you leave.
Shops near you
Use where you are, including when you travel. Nothing is sent until you tap. Or type a suburb. Prices are not listed, because they change every week.
Bagoong, Mang Tomas, Mama Sita’s, and fresh curry leaves are often missing from the big shops. A Filipino or Asian grocer is the backup. Do not swap bagoong for plain salt and expect the same dish.
Method
- 01
Check the fish for bones. Mix it with the mayonnaise and lemon.
- 02
Split the rolls, add the lettuce, and fill them.
- 03
Keep the rolls cold until you eat them, the same day.
Times are a guide. If it needs another minute, give it another minute.
To serve
Eat it straight away, the way you just reheated it. This is already the whole plate.
Keeping it
Only fish from the night before. Eat the rolls the day you make them. I would not keep the fish a second night.
Leftovers
- I have not written a leftover dish for this yet.
What you made
Members can send a photo of this second cook. If I keep it, it becomes the cover, with your name. See plans
A note for me
Members can leave a rating and a short note. It is not public until I accept it. See plans
Hungry Alan
Snapper mayo rolls
Serves 2 · 15 min
Ingredients
- 1 cup leftover snapper, flaked, bones and skin removed
- 1 tbsp mayonnaise or yoghurt
- ½ lemon, juiced
- 2 bread rolls
- a handful of lettuce or herbs
Method
- Check the fish for bones. Mix it with the mayonnaise and lemon.
- Split the rolls, add the lettuce, and fill them.
- Keep the rolls cold until you eat them, the same day.
To serve
Eat it straight away, the way you just reheated it. This is already the whole plate.
Keeping it
Only fish from the night before. Eat the rolls the day you make them. I would not keep the fish a second night.