|2 x 280 g||Sea Harvest Extra Chunky Tempura|
|1 packet||readymade bread dough — available at selected retailers|
|1||small head green cabbage — very thinly sliced|
|1||spring onion — thinly sliced|
|2 tbsp||fresh chives — chopped|
|2 tbsp||fresh coriander — chopped|
|1 tsp||ground cumin|
|1||lime — zest and juice|
|salt and black pepper — to taste|
Preheat the oven to 200 ºC.
Lay frozen Sea Harvest Extra Chunky fillets onto a baking tray. Place into the oven to cook for 20 minutes until crunchy. Alternatively cook in an air fryer for the recommended time.
Portion out the premade dough into individual rounds and let it prove until it has doubled in size. Braai the roosterkoek over medium coals for 10 minutes or until toasted on all sides and cooked through.
Add all the ingredients for the coleslaw to a large bowl and toss well to combine and coat. Season to taste.
To assemble, slice the roosterkoek open, then add a generous amount of green slaw. Top with Extra Chunky fillets and serve.
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