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!
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!
| 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 |
Heat the oven to 200°C.
Place the Hoki Tempura Batter fillets on a baking tray and bake for 9 minutes each side.
Combine red and green cabbage together.
Separately mix the tomato sauce and mayonnaise to make tomato mayonnaise.
When the fish is cooked, remove from the oven and add the buns to warm for a few minutes.
Cut the fillets in half and arrange one piece in each bun with some coleslaw and a good dollop of tomato mayonnaise.
To add some oomph to the tomato mayonnaise, add a small amount of chopped gherkins and crushed garlic. Use kitchen bamboo skewers to keep sliders together.
per serving | per 100g | |
|---|---|---|
Energy | 3270kJ | 681kJ |
Protein | 27.7g | 5.8g |
Carbs | 81.8g | 17.0g |
Fats | 35.5g | 7.4g |
*Nutrition figures are averages only
