Ingredients
For Assembly
For the Fish
For the Cabbage
Directions
- 1
Pat the barramundi fillet dry with paper towels. Season lightly with salt.
- 2
Set up a breading station with three bowls: one with flour, one with beaten egg, and one with panko breadcrumbs.
- 3
Dredge the barramundi in flour, shaking off the excess. Dip it into the beaten egg, then coat it evenly with panko breadcrumbs, pressing gently to adhere.
- 4
Heat oil in a frying pan over medium heat (about 180°C or 350°F).
- 5
Once hot, carefully add the breaded barramundi fillet. Fry for about 3-4 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
- 6
In a small bowl, mix the shredded cabbage with Kewpie mayo and finely chopped dill until well combined.
- 7
Spread katsu sauce on one side of each slice of bread.
- 8
Place the fried barramundi on one slice, top with the cabbage mixture, and cover with the second slice of bread, sauce side down.
- 9
Slice the sando in half and serve immediately.
