eCook Meal
Fish Fingers & Wasabi Mayo
with roasted butternut & a fresh salad
There is nothing quite like a fish finger to bring you back to childhood! Try our grown up take on the classic fish finger; kingklip is coated in panko breadcrumbs and served with wasabi mayo and a fresh salad. Sesame seed-laced roasted butternut is served alongside for some colour and crunch. A perfect weeknight dinner that the whole family will love!
Serving guide
Choose your portion size.
SESAME Butternut
Preheat the oven to 200°C. Place the Butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway. On completion, toss through ½ the sesame seeds.
FISH PREP
Pat the fish dry with paper towel and slice into 2-3cm thick sticks, about 4-5 sticks per fillet. Whisk 1 egg in a shallow bowl with 1 tsp of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly), and the other containing the breadcrumbs. First coat the fish sticks in the flour, then the egg, and lastly the crumb. Make sure each fish stick is fully coated in each mixture before moving on to the next. Dust off any excess in between coatings. On completion, pop them in the fridge to cool for at least 10 minutes.
WASABI MAYO
In a bowl, combine the mayo and the wasabi powder (to taste). Loosen with water in 5ml increments until slightly loosened. Set aside. In a bowl, combine the rinsed salad leaves, the Cucumber half-moons, the radish rounds, a drizzle of oil, and seasoning.
SMALLER FISH TO FRY
Place a pan over a medium-high heat with enough oil to cover the base. When hot, add the crumbed fish sticks and fry for 2-3 minutes per side until golden and cooked through. Remove from the pan on completion, drain on some paper towel, and season.
FISH FINGER LICKING GOOD!
Dish up the sesame Butternut chunks and side with the crispy fish fingers. Serve the fresh salad alongside with the wasabi mayo for dipping. Sprinkle over the remaining sesame seeds. Let’s eat!
SESAME Butternut
Preheat the oven to 200°C. Place the Butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. On completion, toss through ½ the sesame seeds.
FISH PREP
Pat the fish dry with paper towel and slice into 2-3cm thick sticks, about 4-5 sticks per fillet. Whisk 1 egg in a shallow bowl with 2 tsp of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly), and the other containing the breadcrumbs. First coat the fish sticks in the flour, then the egg, and lastly the crumb. Make sure each fish stick is fully coated in each mixture before moving on to the next. Dust off any excess in between coatings. On completion, pop them in the fridge to cool for at least 10 minutes.
WASABI MAYO
In a bowl, combine the mayo and the wasabi powder (to taste). Loosen with water in 5ml increments until slightly loosened. Set aside. In a bowl, combine the rinsed salad leaves, the Cucumber half-moons, the radish rounds, a drizzle of oil, and seasoning.
SMALLER FISH TO FRY
Place a pan over a medium-high heat with enough oil to cover the base. When hot, add the crumbed fish sticks and fry for 2-3 minutes per side until golden and cooked through. Remove from the pan on completion, drain on some paper towel, and season.
FISH FINGER LICKING GOOD!
Dish up the sesame Butternut chunks and side with the crispy fish fingers. Serve the fresh salad alongside with the wasabi mayo for dipping. Sprinkle over the remaining sesame seeds. Let’s eat!
SESAME Butternut
Preheat the oven to 200°C. Place the Butternut chunks on a roasting tray, coat in oil, and season. To make sure they get crispy, don’t overcrowd the tray – use two trays instead. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway. On completion, toss through ½ the sesame seeds.
FISH PREP
Pat the fish dry with paper towel and slice into 2-3cm thick sticks, about 4-5 sticks per fillet. Whisk 2 eggs in a shallow bowl with 3 tsp of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly), and the other containing the breadcrumbs. First coat the fish sticks in the flour, then the egg, and lastly the crumb. Make sure each fish stick is fully coated in each mixture before moving on to the next. Dust off any excess in between coatings. On completion, pop them in the fridge to cool for at least 10 minutes.
WASABI MAYO
In a bowl, combine the mayo and the wasabi powder (to taste). Loosen with water in 5ml increments until slightly loosened. Set aside. In a bowl, combine the rinsed salad leaves, the Cucumber half-moons, the radish rounds, a drizzle of oil, and seasoning.
SMALLER FISH TO FRY
Place a pan over a medium-high heat with enough oil to cover the base. When hot, add the crumbed fish sticks and fry for 2-3 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the pan on completion, drain on some paper towel, and season.
FISH FINGER LICKING GOOD!
Dish up the sesame Butternut chunks and side with the crispy fish fingers. Serve the fresh salad alongside with the wasabi mayo for dipping. Sprinkle over the remaining sesame seeds. Let’s eat!
SESAME Butternut
Preheat the oven to 200°C. Place the Butternut chunks on a roasting tray, coat in oil, and season. To make sure they get crispy, don’t overcrowd the tray – use two trays instead. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway. On completion, toss through ½ the sesame seeds.
FISH PREP
Pat the fish dry with paper towel and slice into 2-3cm thick sticks, about 4-5 sticks per fillet. Whisk 2 eggs in a shallow bowl with 4 tsp of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly), and the other containing the breadcrumbs. First coat the fish sticks in the flour, then the egg, and lastly the crumb. Make sure each fish stick is fully coated in each mixture before moving on to the next. Dust off any excess in between coatings. On completion, pop them in the fridge to cool for at least 10 minutes.
WASABI MAYO
In a bowl, combine the mayo and the wasabi powder (to taste). Loosen with water in 5ml increments until slightly loosened. Set aside. In a bowl, combine the rinsed salad leaves, the Cucumber half-moons, the radish rounds, a drizzle of oil, and seasoning.
SMALLER FISH TO FRY
Place a pan over a medium-high heat with enough oil to cover the base. When hot, add the crumbed fish sticks and fry for 2-3 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the pan on completion, drain on some paper towel, and season.
FISH FINGER LICKING GOOD!
Dish up the sesame Butternut chunks and side with the crispy fish fingers. Serve the fresh salad alongside with the wasabi mayo for dipping. Sprinkle over the remaining sesame seeds. Let’s eat!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R275.06
for 4 servings · R68.76 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Kingklip Fillets needs 4Kingklip Portion Avg 300 g R142.50 · whole pack (size can't be divided)R142.50
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Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
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Black Sesame Seeds needs 20 mlBlack Sesame Seeds 250 g R63.99 · whole pack (size can't be divided)R63.99
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Self-raising Flour needs 150 mlCake Wheat Flour 1 kg R18.99 · whole pack (size can't be divided)R18.99
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
Not in the Woolies basket — source these elsewhere:
- Panko Breadcrumbs
- Kewpie Mayo
- Wasabi Powder
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Fish Fingers & Wasabi Mayo?
The preparation time for Fish Fingers & Wasabi Mayo with roasted butternut & a fresh salad is between 10 and 25 minutes.
What is the total time required to make Fish Fingers & Wasabi Mayo with roasted butternut & a fresh salad?
The total time required to make Fish Fingers & Wasabi Mayo with roasted butternut & a fresh salad is between 30 and 45 minutes.
How many servings does Fish Fingers & Wasabi Mayo provide?
4 servings
What are the main ingredients in Fish Fingers & Wasabi Mayo?
Black Sesame Seeds, Butternut, Cucumber, Kewpie Mayo, Kingklip Fillet, Panko Breadcrumb, Radish, Salad Leaves, Self-raising Flour, Wasabi Powder
What is the nutritional information of Fish Fingers & Wasabi Mayo?
Calories: 805, Carbs: 76 grams, Fat: grams, Protein: 41.2 grams, Sugar: 8.2 grams, Salt: 239 grams
How do I prepare Fish Fingers & Wasabi Mayo?
FISH FINGER LICKING GOOD!: Dish up the sesame butternut chunks and side with the crispy fish fingers. Serve the fresh salad alongside with the wasabi mayo for dipping. Sprinkle over the remaining sesame seeds. Let’s eat! SESAME BUTTERNUT: Preheat the oven to 200°C. Place the butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. On completion, toss through ½ the sesame seeds. WASABI MAYO: In a bowl, combine the mayo and the wasabi powder (to taste). Loosen with water in 5ml increments until slightly loosened. Set aside. In a bowl, combine the rinsed salad leaves, the cucumber half-moons, the radish rounds, a drizzle of oil, and seasoning. FISH PREP: Pat the fish dry with paper towel and slice into 2-3cm thick sticks, about 4-5 sticks per fillet. Whisk 1 egg in a shallow bowl with 2 tsp of water. Prepare two more shallow dishes: one containing the flour (seasoned lightly), and the other containing the breadcrumbs. First coat the fish sticks in the flour, then the egg, and lastly the crumb. Make sure each fish stick is fully coated in each mixture before moving on to the next. Dust off any excess in between coatings. On completion, pop them in the fridge to cool for at least 10 minutes. SMALLER FISH TO FRY: Place a pan over a medium-high heat with enough oil to cover the base. When hot, add the crumbed fish sticks and fry for 2-3 minutes per side until golden and cooked through. Remove from the pan on completion, drain on some paper towel, and season.
What should be prepared from my kitchen to make Fish Fingers & Wasabi Mayo?
Black Sesame Seeds, Butternut, Cucumber, Kewpie Mayo, Kingklip Fillet, Panko Breadcrumb, Radish, Salad Leaves, Self-raising Flour, Wasabi Powder
How many calories does Fish Fingers & Wasabi Mayo have?
805 calories
How much fat content does Fish Fingers & Wasabi Mayo have?
grams