Ingredients
Ingredients for the fish
4-8 oz. saltfish fillets, prepared
¼ cup wasabi soy almonds, finely chopped
1 tbsp. flour
1 egg
2 tbsp. milk
½ cup panko bread crumbs
2 tbsp. canola oil
Ingredients for the Asian slaw
½ cup red Bosque pear, julienned
½ cup Granny Smith apples, julienne
½ cup Napa cabbage, finely shredded
½ cup Bok Choy, finely shredded
¼ cup carrots, julienne
1 tsp. fresh ginger, minced
1 tbsp. sesame oil
1 tbsp. white wine vinegar
1 tbsp. soy sauce
Ingredients for Persuasion Mayo
4 tbsp. mayonnaise
¼ to ½ tsp. wasabi according to taste
1 tsp. soy sauce
4 rolls or 8 slices
Preparation
Slaw Preparation
In a medium bowl add all of the slaw ingredients mix well to combine. Cover and place in the refrigerator until ready to serve.
Persuasion Mayo Preparation
In a small bowl add all the mayo ingredients mix well to combine. Cover and place in the refrigerator until ready to serve.
Saltfish Preparation
In a shallow bowl add the flour and almonds. In another shallow bowl add the egg and milk beat lightly. In a third shallow bowl add the bread crumbs. Dredge the prepared fillet in the almond mixture first followed by the egg wash and finally the bread crumbs. Follow these steps for all the fillets. In a large skillet heat oil on med-high place the fillets in the skillet and cook for 5 mins. on each side. Toast the rolls then spread prepared mayo on the bottom half of each roll. Place a fillet on top of the mayo and add ¼ cup of the Asian slaw on top of the fillet.