Fish Sticks Lettuce cups with asian slaw and sriracha mayo

Fish Sticks Lettuce Cups

Our NEW Fish Sticks work great in these lettuce cups with Asian slaw and sriracha mayo, the perfect party canapés. High in protein, make a welcome change from typical carb-heavy party nibbles.
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1 box of Donegal Catch Fish Sticks

For the slaw:

1 tablespoon white miso

1 teaspoon sesame oil

1 teaspoon mirin

1 cm piece of fresh ginger, peeled and finely grated

50 grams mayonnaise

¼ of a white cabbage, finely sliced

1 carrot, peeled and julienned

3 spring onions, finely sliced

Handful of coriander leaves, roughly chopped, some saved for garnish

For the sriracha mayo:

1 tablespoon sriracha

100 grams mayonnaise

Juice of ½ a lime

2 heads of little gem lettuce, leaves separated


  1. Cook the Donegal Catch Fish Sticks according to the packet instructions.
  2. Whilst the fish cooks, place the white miso, sesame oil, mirin, ginger and a pinch of salt in a large bowl and mix together. Add the cabbage, carrot, spring onions and most of the chopped coriander and mix to coat in the dressing.
  3. For the sriracha mayo, mix the sriracha, mayonnaise and lime juice together in a small bowl and set aside.
  4. When the fish sticks are cooked, place some of the slaw inside a lettuce leaf, forming a cup and top with one of the fish sticks. To serve, drizzle with the sriracha mayo.

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