Fish fingers with rainbow slaw and lemon aioli A healthy spin on an old favourite – tasty fish fingers, accompanied by a crunchy, colourful, nutrient-packed salad. Main Details Serves: Serves 4Number of ingredients: 16 IngredientsTo prep: 20 Minutes PrepTo cook: 20 Minutes CookDifficulty: Medium Nutrition per servingEnergy : 1991kJProtein: 41.3gFat (total): 20.1g- Saturated Fat: 3.0gCarbohydrate (total) : 27.5gFibre : 7.5gSodium : 386mg Ingredients 600g thin boneless, skinless fish fillets 1/2 cup rice flour 2 tablespoons sesame seeds 2 large eggs Canola or olive oil cooking spray Lemon wedges, to serve Lemon Aioli 1/4 cup low fat plain Greek-style yoghurt 2 tablespoons mayonnaise 2 teaspoons lemon juice 1 small clove garlic, crushed Rainbow Slaw 250g (1/4 small) red cabbage, finely shredded 125g snow peas, thinly sliced lengthways 1 large carrot, coarsely grated 1/2 yellow capsicum, cut into thin strips 3 green shallots, thinly sliced 2 tablespoons French dressing Method Preheat oven to 220C (fan-forced). Cut fish into thick strips about 3 cm wide. Combine flour and sesame seeds on a large plate. Whisk eggs in a small bowl. Line a large oven tray with baking paper. Spray paper with cooking oil spray. Dip fish fingers, one at a time, in beaten egg, then toss in flour mixture to coat. Arrange fish on prepared tray in a single layer. Spray again with cooking spray oil. Bake in preheated oven for 10 minutes. Remove from oven. Turn fish. Return to oven. Bake a further 5-10 minutes or until fish is light golden and cooked through. To make rainbow slaw, combine cabbage, snow peas, carrot, capsicum, shallots and French dressing in a large bowl. Toss well. To make lemon aioli, mix yoghurt, mayonnaise, lemon juice and garlic in a small bowl. Serve fish fingers with rainbow slaw and lemon aioli. Garnish with lemon wedges. Tasks for ‘kids in the kitchen’: Combine flour and sesame seeds on a large plate (Step 1). Whisk eggs in bowl (Step 1). Dip fish in egg and toss in flour (Step 2). Make lemon aioli (Step 5).