SweeTango ® Apple Slaw
2 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
splash fish sauce
1 cup julienne strips SweeTango ® apple
1 cup very finely shredded green cabbage (a mandolin is good here)
1 cup very finely shredded iceberg lettuce
1 small red onion, very finely diced
2 spring onions, thinly sliced
2 tablespoons chopped parsley
1 tablespoon mixed seeds, toasted (such as sesame and sunflower seeds)
Fish and Sliders
8 x 50-60g pieces skinned and boned gurnard
8 x small bread buns, split
8 teaspoons mayonnaise
For the SweeTango ® Apple Slaw
In a large bowl whisk together the oil, lime juice and fish sauce. Add the remaining ingredients and toss well to combine. Set aside while you cook the fish.
For the fish and sliders
Melt the butter in a large frying pan and when the butter begins to sizzle add the fish pieces and cook on both sides until golden and the fish is just cooked through. Season with salt and freshly ground black pepper. Remove from the heat.
Spread the base of each bun with a teaspoon of mayonnaise. Fill with about 1 heaped tablespoon of SweeTango ® Apple Slaw and top with a piece of fish.