Spicy fish shack sandwiches
Photo by Tam West
|2 Tbsp||Chopped fresh coriander, leaves and stalks|
|1||Bird's eye chilli, diced|
|1 Tbsp||Diced yellow capiscum|
|1||Lime, zest and juice of|
|½||Red onion, thinly sliced|
|½ tsp||Sriracha sauce|
|1 drizzle||Vegetable oil, enough for cooking fish|
|400 g||White fish fillets, cut into 50g pieces of even thickness|
|1 Tbsp||Cornmeal, or 2 if needed|
|4||Bread rolls, warmed for 5 mins in a 160C oven|
|4 leaves||Butter lettuces|
- Mix salsa ingredients in a small bowl, cover and refrigerate for 30 minutes before serving.
- Spread onion slices in a sieve, sprinkle well with salt and set over a bowl for 20 minutes. Rinse slightly with cold water and pat dry with paper towels.
- Mix mayo with sriracha.
- Heat a thin layer of vegetable oil in a non-stick pan over medium-high heat. Sprinkle fish lightly with cornmeal, then add to pan and fry for 1-2 minutes each side, or until just cooked through. Drain briefly on paper towels.
- Split rolls and spread one side with some sriracha mayo. Add lettuce, tomato, salted onion and fried fish, then spoon on chilli salsa and serve immediately.