$19.95 Shipping on most orders across Canada
  • All orders ship from our Canadian Warehouse

Thai Slaw

  • 1/2 Napa Cabbage, sliced thin
  • 3 green onions, chopped
  • 1 tablespoon minced ginger
  • 1 teaspoon minced garlic
  • 1 jalapeno sliced thin
  • 1/2 mango, julienned
  • 2 tablespoons fish sauce
  • 1 teaspoon soy sauce
  • 1/2 bunch fresh cilantro, rough chopped
  • 1 TPS black sesame seeds

  • Mahi Mahi

  • 4 small mahi fillets
  • 1 large egg, beaten
  • 1 cup panko bread crumbs
  • Slider buns
  • Salt and Pepper to taste
  • Butter/Olive Oil (to fry mahi mahi)

  • Sriracha Lime Mayo
  • 1/2 Cup Mayo
  • Zest of one Lime
  • 1 tablespoon lime juice

    1. To make the slaw, combine all the ingredients in a large mixing bowl. Toss everything together to mix well. Set aside.

    2. Pat the mahi fillets dry with a clean paper towel. Place the beaten egg in a bowl and place the panko bread crumbs in another bowl. Dip the mahi fillets into the egg wash to full coat the fillets. Then place the fillets one and a time in the panko bread crumbs and turn the fillets over to fully coat in the crumbs. Repeat with the remaining fillets.

    3. Set a large pan over medium-high heat, add vegetable oil to the pan until it reaches just about 1/8 of an inch up the pan. Once the oil is hot add the fillets and cook on each side for about 3-4 minutes. Once the fillets are cooked through place on a wire rack and immediately sprinkle with salt.

    4. To make the sriracha lime mayo, in a small bowl combine the mayo, lime zest and lime juice, mix well to combine.

    5. To assemble the sliders, take a slider bun and add some one the mayo to the top and bottom pieces inside the buns. Then place a swordfish fillets on top of the bottom piece. Top the fillet with some of the slaw and top with the top portion of the bun. Then eat!