Ingredients

• 1/3 head red cabbage, coarsely grated
• 1/3 fennel bulb, coarsely grated
• 1 green apple, coarsely grated
• 1/3 red onion, finely sliced
• 1 large handful mint leaves
• 1 tablespoon pepitas (pumpkin seeds)
• 7 fl oz (200 ml) apple cider vinegar
• 2 1/2 tablespoons (50 ml) olive oil
• 1 teaspoon coriander seeds
• 2 cardamom pods
• 1 teaspoon black peppercorns
• 1 teaspoon smoked paprika
• 2 teaspoons sea salt
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon ground chile
• 1 white fish fillet
• Vegetable oil, for shallow frying
• 4 fresh slider rolls
• About 2 1/2 cups (600 ml) yogurt tartar sauce
• 1 tomato, sliced

Instructions

1. To make the slaw, put the cabbage, fennel, apple, onion, mint and pepitas in a large bowl. Put the vinegar and oil in a jar and shake together. Pour over the slaw and toss lightly. Set aside.
2. To make the spice rub, toast the coriander seeds and cardamom pods in a frying pan over medium-high heat. Using a mortar and pestle, pound and grind together the coriander, cardamom, peppercorns, paprika, salt, garlic powder, oregano, and chile.
3. Season the fish with the spice rub. Heat a little oil in a non-stick frying pan over medium heat. Pan-fry the fish for 5 minutes, flip and cook the other side for 5 minutes, or until cooked through.
4. I believe slider-building is a very personal thing, so gather together your rolls, fish, tartar sauce, slaw, and tomato, and put together the slider of your dreams!