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.