Halibut Katsu Sando

Directions

1. Preheat the oven to 400 degrees Fahrenheit. Line a baking tray with baking paper. Brush the paper very lightly with some vegetable oil.

Cabbage salad

1. Shred the cabbage finely and place into a medium. Sprinkle with salt and knead with the hand for about one minute, this will help tenderize the cabbage. Add the vinegar, oil and the sugar mix well. Adjust the taste with salt and pepper.

Roasted panko breadcrumbs

1. Heat the oil in a large non-stick pan. Add the panko and fry, stirring often, for 2-3 minutes or until golden. Transfer to a plate and let cool.

Sauce

1. In a small bowl whisk together all the ingredients. Set aside.

Halibut

1. Wrap the halibut loosely with plastic wrap. Pound the halibut lightly with a meat pounder or a small heavy saucepan. Season with salt and pepper.

   
   

2. In three bowls, place the flour in one, the panko breadcrumbs into another and the egg into the third bowl. Whisk the eggs until combined.

3. Dredge the fish through the flour to coat.

4. Dip the floured fish in the beaten egg. Then the panko breadcrumbs. Press gently with your hands to secure the breadcrumbs to the fish.

5. Bake the breaded fish in the preheated oven between 8 and 10 minutes depending on size.

Assemble the katsu sando

1. Smear each slice of bread with a little mayonnaise and then with some katsu sauce.

   
   

2. Spread some cabbage salad on 4 of the bread slices. Place one halibut katsu on top and cover it with some more cabbage salad the fried egg and the caramelized onion.

3. Cover each slice with one of the remaining pieces of bread to form a sandwich and press lightly. Cut the sandwiches in the middle and serve.