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BM Foods

Ladismith Cheese

FIND A FACTORY STORE
FIND A FACTORY STORE

Fish Finger Sandwich With Asian Coleslaw

We’ve taken the classic fish finger sarmie to the next level with fresh Asian slaw and a punchy wasabi cream dressing.

Serves

4-6

Prep

25+

Cook

20-30

Ingredients

  • 16 Sea Harvest Fish Fingers
  • 8 slices of sourdough bread
  • a handful of wild rocket

For Wasabi Mayo

  • ¾ cup (180 ml) mayonnaise
  • 2-3 tbsp (30-45 ml) wasabi paste (add more if you like it punchier)
  • a squeeze of fresh lime juice
  • sea salt and freshly ground pepper

For Asian Slaw

  • 100 g thinly sliced red cabbage
  • 100 g thinly sliced green cabbage
  • 1 medium carrot, grated
  • 2 tbsp (30 ml) mayonnaise
  • 3 tbsp (45 ml) black sesame seeds, toasted
  • 2 tbsp (30 ml) Soy sauce
  • 1 tbsp (15 ml) pickled ginger, finely chopped + extra for serving
  • 1 garlic clove, finely chopped/micro-planed

Preparation & Cooking

Wasabi Mayo

  1. Mix the ingredients for the wasabi mayo together, check the seasoning and adjust and then set aside.

Asian Slaw

  1. Before you start prepping the slaw, preheat the oven to 200 ºC.
  2. In a large mixing bowl, add the cabbage, grated carrot, mayonnaise, 2 tablespoons of sesame seeds (reserve the third tablespoon for garnish), soy sauce, ginger and garlic and mix well to combine. Cover and chill the coleslaw until needed.
  3. When the oven is at temperature, bake the fish fingers until golden brown and crisp, about 20 minutes.

To Assemble

  1. Spread a generous layer of wasabi mayo on both sides of the bread. Layer some coleslaw on the base then top with fish fingers, 4 per sandwich.
  2. Top with a little more coleslaw, wild rocket and extra pickled ginger (if prefered). Garnish with a sprinkle of the remaining black sesame seeds. Finish with the top slice of bread and serve.

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