Fish Schnitzel Banh Mi

• Meanwhile, using a vegetable peeler, slice carrot into ribbons. In a medium bowl, combine the vinegar and a good pinch of sugar and salt. Add carrot to pickling liquid and add enough water to just cover. Set aside. 
• Discard any liquid from white fish fillet packaging. Slice fish in half crossways to get 1 piece per person.
• In a shallow bowl, combine the plain flour and sweet soy seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs.
• Coat fish in flour mixture, followed by the egg, and finally the breadcrumbs. Transfer to a plate.

• Cut ciabatta in half lengthways.
• Toast or grill to your liking.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base.
• When oil is hot, cook fish in batches until golden and cooked through, 3-4 minutes each side. Transfer to a paper towel-lined plate.

TIP: White fish is cooked through when the centre turns from translucent to white.
TIP: Add extra oil between batches if needed so the fish doesn't stick to the pan

• Meanwhile, drain pickled carrot. In a large bowl, combine carrot ribbons, mixed salad leaves and a drizzle of olive oil. Season to taste.
• In a small bowl, combine sriracha and mayonnaise.