Fish Sticks Lettuce Cups
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
- Cook the Donegal Catch Fish Sticks according to the packet instructions.
- 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.
- For the sriracha mayo, mix the sriracha, mayonnaise and lime juice together in a small bowl and set aside.
- 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.