“You may already know how much I enjoy a hot fish sandwich. This latest incarnation is combined with a delicious satay nut butter, and I like to add a contrasting layer of crunchy kimchi slaw, too,” says Hugh Fearnley-Whittingstall.
“This sandwich works well with white fish fillets, such as haddock or coley, but it’s also great with meatier fish like mackerel or bream.”
