Heat oven to 180°C.
To pickle the red onion, in a small bowl place the onion, vinegar and sugar and stir well. Allow to sit for at least 10 minutes, then drain.
Heat the oil in a frying pan and cook the Sealord Hoki fillets for 2-4 minutes each side depending on its thickness.
Place the buns into the oven for 5 minutes to toast.
Spread the base of the bun generously with garlic aioli, top with greens, onion and hoki.
Place on the top of the bun and serve hot. Extra sauce may be served on the side along with optional fries.
|per serving||per 100g|