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Crispy Breaded Cod With Bangkok Slaw & Sriracha Aioli

Crispy Breaded Cod With Bangkok Slaw & Sriracha Aioli
Serves: 4
Prep time: 15 mins
Cook time: 25 mins
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Ingredients
Preparation

For the Fish

  • 4 High Liner Signature Cuts Crispy Breaded Cod Fillets

For the Slaw

  • 1 qt Green Cabbage (sliced thin)
  • 1 pint Purple Cabbage (sliced thin)
  • 1 cup Snow Peas (julienne)
  • 2 tbsp Cilantro (chopped)
  • 1 cup Red Bell Pepper (julienne)
  • 1/2 cup Bean Sprouts
  • 3/4 cup Canned Baby Corn (drained)
  • 1/4 cup Peanuts Shelled Roasted ((caution, allergen!))

For the dressing

  • 1.5 cup Sweet Chili Sauce
  • 1/4 cup Low Sodium Soy Sauce
  • 1/2 cup Sesame Oil
  • 1/2 cup Rice Vinegar
  • 2 tbsp Cilantro

For the Sriracha Aioli

  • 1/4 cup Mayo
  • 1/4 cup Sriracha
  1. Cook High Liner Signature Cuts Crispy Breaded Cod fillets in air fryer / oven, as per the package instructions.
  2. Combine slaw ingredients in a bowl. In a separate bowl combine dressing ingredients. Pour desired amount of dressing over slaw and toss.
  3. Combine sriracha and mayo.
  4. Plate slaw in a bowl or platter, top with fish and sriracha aioli.
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