- 250g of fish fillet
- 1/2 cup of coconut aminos,teriyaki
- 1 cup of corn breadcrumbs
- Shredded cabbage and carrot
Seasonings: salt & pepper
- Marinate the sliced fish in the teriyaki sauce for 2 hours.
- Add 1 cup of corn breadcrumbs to a bowl, then dip each fish piece until covered in breadcrumbs.
- Bake in the oven until crispy.
- To a tortilla bread, add cabbage, carrots, fish