Fish finger sandwich with Asian slaw

4 servings Prep: 20 mins, Cooking: 20 mins
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We’ve taken the classic fish finger sarmie to a new level with the addition of a fresh Asian slaw and a punchy wasabi cream dressing.

By Independent Contributor September 01 2023
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Ingredients (16)

1 x 400 g box Sea Harvest Fish Fingers
Wasabi mayo
3/4 cup mayonnaise
2 - 3 tbsp wasabi paste — add more if you like it punchier
a squeeze of fresh lime juice
sea salt and freshly ground pepper
Asian slaw
100 g purple cabbage — thinly sliced 
100 g cabbage — thinly sliced 
1 medium carrot — grated
2 tbsp mayonnaise
3 tbsp black sesame seeds — toasted
2 tbsp soy sauce
1 tbsp pickled ginger — finely chopped
1 garlic clove
To assemble
8 slices sourdough bread
1 handful wild rocket
30 - 50 g pickled ginger
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Preheat the oven to 200ºC.  

Lay frozen fish fingers onto a baking tray. Place into the oven for 15-18 minutes and cook until golden and crunchy. Alternatively cook in an air fryer for the recommended time.  

Wasabi Mayo 

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

Asian Slaw 

In a large mixing bowl, add the cabbages, grated carrot, mayonnaise, two 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.  

To Assemble 

Spread a generous layer of wasabi mayo on the inside of all 8 slices of bread. Lay coleslaw on 4 base slices, then top with fish fingers, 4 per sandwich.  

Top with a little more coleslaw, wild rocket and extra pickled ginger (if preferred). Garnish with a sprinkle of the remaining black sesame seeds. Finish with the top slices of bread and serve immediately.  

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