This is quick, has the punchy flavours of great street food and is tasty and satisfying!
Put all slaw ingredients into a mixing bowl and mix well. Taste and season with salt and freshly ground black pepper. Reserve.
Toast the bread lightly on each side under a hot grill.
Drizzle the olive oil over the cut sides.
Place the bottom on a clean board and put the cos leaves in one layer on it.
Pile the slaw evenly on top.
Heat a frying pan over moderate heat and add a little canola oil.
Dust the fish with flour and fry until browned on each side and just cooked in the middle.
Place the fish on the slaw and the basil leaves on the fish.
Place the top of the Ciabatta on top , cut in half diagonally and serve with lemon wedges.
for the slaw:
1 cup Savoy Cabbage thinly sliced
1 small carrot grated
1/2 small red onion finely chopped
Peel of preserved lemon slice, finely diced
3 tablespoons aioli
1 tablespoon Capers
for the sandwich:
1 Wild Wheat Ciabatta split in half horizontally
2 tablespoons extra virgin olive oil
4 cos lettuce leaves
300 grams firm white fish fillets cut into 8cm pieces
Flour for dusting
canola oil for frying
4 Lemon wedges