Chinese barbecue fish sliders with coleslaw

Chinese barbecue fish sliders with coleslaw


Makes 4 Chinese barbecue fish sliders with coleslaw.


  • 2 spring onion (finely sliced)
  • 100 g carrot (grated)
  • 100 g white cabbage (grated)
  • 1 tsp sesame oil
  • 2 tsp lemon juice
  • spray oil spray
  • 600 g white fish fillet (sliced into strips)
  • 1 garlic clove (minced)
  • 2 tbs hoisin sauce
  • 1 tbs soy sauce
  • 2 tbs water
  • 8 burger bun (small)


Combine spring onions, grated carrot and cabbage with sesame oil and lemon juice. Set aside.

Heat a wok or frying pan on medium high and spray lightly with oil.

Add sliced fish and garlic and cook for 2 minutes before adding hoisin, soy and water.

Cook for a further 2-3 minutes until fish is cooked through.

Serve on buns topped with coleslaw.

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Serving Suggestions


  • The secret to this recipe is the hoisin sauce – you will find it in the Asian section of the supermarket. It’s a Chinese barbecue sauce that’s smoky and sweet at the same time and goes well with just about everything.
  • I’ve made my sliders with fish as it’s a great way to get more fish into our diet, but you could substitute it for sliced chicken, pork, beef or mince. Tofu would be perfect for a vegetarian option.
  • This recipe was created by Jay Rogers for Kidspot, New Zealand’s best recipe finder.

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