Fish Finger Sandwich & Kimchi Mayo

Preheat the oven

• Preheat the oven to 230°C/210°C fan.
• Once the oven is preheated, place the fish fingers on a baking tray in the top part of the oven, turn over halfway through cooking (total time 14 minutes). Cook until crisp and golden.

Make the pickled red onion

• Meanwhile, peel and slice the red onion. Add the red onion to a small bowl, sprinkle with the red wine vinegar and add a pinch of sugar then scrunch up with your fingers. Set aside until you are building the sandwich.

Make the kimchi mayo

• Finely chop the kimchi. In a small bowl combine the mayonnaise with the chopped kimchi, plus a dash of the kimchi juice from the jar.

Make the sandwiches

• Slice the ciabatta rolls in half. Divide the little gem lettuce leaves.
• Spread each ciabatta with some kimchi mayonnaise, place a little gem lettuce leaf inside, followed by the fish fingers and pickled red onion, top with the other half of ciabatta. Enjoy!