Heat the oven to 200°C. Peel and grate the garlic then grate the ginger - no need to peel! Heat oil in a small frying pan over a medium heat and add the garlic and ginger. Cook for 2 mins, then add the curry powder. Cook for 1 min, then set aside to cool.

Place the fish fingers on a baking tray and cook for 14 mins. In the meantime finely shred the cabbage and spring onion, then peel and finely chop the carrot into matchsticks. Finely chop the coriander. Pop all of the veg and coriander into a bowl and squeeze in the lemon juice. Season with salt, massage for 30 seconds or so and set aside.

Mix the fried ginger and garlic with the zest of a lemon and mayonnaise – season with salt and lemon juice.

Toast the bun halves, then spread with some of the spiced mayonnaise. Top with the fish fingers, then a nice handful of the slaw, spread more mayo on the other side of the roll and press it down on top. Done!