Fish Sliders

These Hoki Fish Sliders are a breeze to make and are a real crowd pleaser. This recipe makes 12 individual fish sliders, perfect for three per person, or if you are looking for a recipe for entertaining - this is it!

  • high-protein-icon
  • low-in-sugar-icon
  • omega-3-icon
  • low-saturated-fat-icon
  • one-plus-vege-icon
  • low-sodium-icon

Ingredients

  • 1 x 450g pack

    Sealord Hoki Tempura Batter fillets

  • 2 cups

    finely shredded cabbage (red and green)

  • 6 Tbsp

    tomato sauce

  • 6 Tbsp

    mayonnaise

  • 12

    slider buns, halved

Directions

  1. Heat the oven to 200°C.
  2. Place the Hoki Tempura Batter fillets on a baking tray and bake for 9 minutes each side.
  3. Combine red and green cabbage together.
  4. Separately mix the tomato sauce and mayonnaise to make tomato mayonnaise.
  5. When the fish is cooked, remove from the oven and add the buns to warm for a few minutes.
  6. Cut the fillets in half and arrange one piece in each bun with some coleslaw and a good dollop of tomato mayonnaise.

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Foodie Tip

Use kitchen bamboo skewers to keep sliders together

Nutritional Information*

(per serve) | (per 100g)

3270kJ

Energy

27.7g

Protein

35.5g

Total Fat

4.4g

Saturated fat

1170mg

Sodium

90mg

EPA

146.3mg

DHA

81.8g

Total Carbohydrate

19.3g

Sugar

*Nutrition figures are averages only.

681kJ

Energy

7.4g

Total Fat

0.9g

Saturated fat

244mg

Sodium

18.8mg

EPA

30.5mg

DHA

17.0g

Total Carbohydrate

4.0g

Sugar

*Nutrition figures are averages only.