Name: Extra chunky roosterkoek fish roll with crunchy green slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 small cucumber; 1 spring onion thinly sliced; 2 tbsp fresh chives chopped; 2 tbsp fresh coriander chopped; 1/4 cup chutney; 1/4 cup mayonnaise; 1 tbsp vinegar; 1 tsp ground cumin; 1 lime zest and juice; salt and black pepper to taste

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Ingredients (13)

Fish

2 x 280 g

Sea Harvest Extra Chunky Tempura

Roosterkoek

1 packet

readymade bread dough — available at selected retailers

Green slaw

1	small head green cabbage — very thinly sliced
1 small	cucumber
1	spring onion — thinly sliced
2 tbsp	fresh chives — chopped
2 tbsp	fresh coriander — chopped
1/4 cup	chutney
1/4 cup	mayonnaise
1 tbsp	vinegar
1 tsp	ground cumin
1	lime — zest and juice
	salt and black pepper — to taste

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Method:

Fish

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.

Roosterkoek

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.

Green Slaw

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.