Spice-Rubbed Sustainable Fish Sliders
Delicious sliders made with spice-rubbed white fish, served with a fresh apple-fennel slaw and yogurt tartar sauce on slider rolls. The fish is coated in a flavorful blend of toasted spices and served with crunchy homemade slaw.
Ingredients
- •⅓ head red cabbage, coarsely grated
- •⅓ bulb fennel bulb, coarsely grated
- •1 whole green apple, coarsely grated
- •⅓ whole red onion, finely sliced
- •1 handful mint leaves
- •1 tablespoon pepitas (pumpkin seeds)
- •7 fl oz apple cider vinegar
- •2½ tablespoons olive oil
- •1 teaspoon coriander seeds
- •2 pods cardamom pods
- •1 teaspoon black peppercorns
- •1 teaspoon smoked paprika
- •2 teaspoons sea salt
- •1 teaspoon garlic powder
- •1 teaspoon dried oregano
- •1 teaspoon ground chile
- •1 fillet white fish fillet
- •3 tablespoons vegetable oil
- •4 rolls fresh slider rolls
- •2½ cups yogurt tartar sauce
- •1 whole tomato
- •sliced
Cooking Instructions
- 1.
To make the slaw, put the cabbage, fennel, apple, onion, mint and pepitas in a large bowl. Put the vinegar and oil in a jar and shake together. Pour over the slaw and toss lightly. Set aside.
10 min
- 2.
To make the spice rub, toast the coriander seeds and cardamom pods in a frying pan over medium-high heat. Using a mortar and pestle, pound and grind together the coriander, cardamom, peppercorns, paprika, salt, garlic powder, oregano, and chile.
8 min
- 3.
Season the fish with the spice rub. Heat a little oil in a non-stick frying pan over medium heat. Pan-fry the fish for 5 minutes, flip and cook the other side for 5 minutes, or until cooked through.
12 min
- 4.
I believe slider-building is a very personal thing, so gather together your rolls, fish, tartar sauce, slaw, and tomato, and put together the slider of your dreams!
5 min