Crunchy wasabi-crusted fish fillets | Women's Weekly Food

Ingredients

• 4 x 200g white fish fillets
• 2 tablespoons mayonnaise
• 2 teaspoons wasabi
• 1/2 cup (35g) japanese breadcrumbs cooking-oil spray
• 2 tablespoons rice vinegar
• 2 teaspoons vegetable oil
• 1 teaspoon caster sugar
• 1/2 teaspoon mustard powder
• Red cabbage coleslaw
• 1/4 small red cabbage (300g), shredded finely
• 1 lebanese cucumber (130g), seeded, sliced thinly
• 4 green onions, sliced thinly