Asian Fish Finger Butty

Hello #LoyalRoyals

Crispy pesto fish fingers on a fresh roll with a crunchy Asian slaw, anyone? We thought they were a complete hit, especially since the fish fingers were made for last night’s supper so the butties made a stunning lunch that came together in 10 minutes max.

Don’t get stuck if you don’t have all of the ingredients. Hot fish fingers on a plain buttered roll are also snack attack perfection!

With love from the finger-licking royals
HRH Kathleen

You will need

Prepped Pesto Fish Fingers (head this way for the recipe)
4 panini rolls (or 8 slices of seed loaf)
4 Tbsp mayonnaise or butter
½ jar Pesto Princess Thai Pesto
2 cups red cabbage, shredded
1 tsp sesame seeds
Handful of coriander leaves, picked
1 lime, juiced
Olive oil
Sesame seed oil (optional)

How to

1. Re-heat the fish fingers in a lightly oiled pan or under a pre-heated grill for just a few minutes until they are crunchy and warm.

2. Split the rolls and spread with butter or mayo and plenty of Pesto Princess Thai Pesto.

3. Toss together the cabbage, sesame seeds, coriander leaves and lime juice. Add a glug of olive oil and, if you have some, a small drizzle of sesame seed oil for that authentic Asian flavour. Mix well and place a small handful on top of each roll.

4. Top the slaw with the warmed fish fingers and serve!

Serves 4.