These sliders are proof that fish nuggets aren’t just for the kids menu anymore. Pile them into fluffy mantou with a sweet slaw and watch everyone reach for seconds. Fun, shareable, and a little unexpected, these mantou sliders turn a freezer staple into something worthy of a weekend gathering.

Fish Nugget Mantou Sliders with Honey Glaze, Pineapple Jam & Grilled Cabbage Slaw

Servings: 3–4
Total Time: About 35 minutes
Cooking Method: Fried and assembled
Optional Filipino Twist: Add atchara in place of some of the slaw for a sweet-sour crunch that pairs beautifully with the honey glaze.

INGREDIENTS

For the Mantou Sliders
6–8 steamed mantou buns (mini size, or sliced large mantou)
500g Pacific Bay Ready to Heat Par-Fried Fish Nuggets
Oil, for frying

For the Pineapple Jam
1 cup fresh pineapple, finely chopped
2 tablespoons sugar
1 tablespoon calamansi or lemon juice
Pinch of salt

For the Honey Glaze
3 tablespoons honey
1 tablespoon soy sauce
1 tablespoon vinegar or calamansi juice
1 teaspoon sesame oil (optional)

For the Grilled Cabbage Slaw
2 cups cabbage, cut into wedges
1 small carrot, julienned
½ red onion, thinly sliced
1 tablespoon sesame oil
1 teaspoon rice vinegar
Salt, to taste
Black pepper, to taste

PROCEDURE

Cook the pineapple into a sweet and tangy jam. In a small saucepan, combine the pineapple, sugar, calamansi juice, and salt. Simmer over medium heat for about 8 to 10 minutes until thick, glossy, and jammy. Set aside to cool completely.

Create a glossy sweet-savory glaze for the fish nuggets. Combine the honey, soy sauce, rice vinegar, and sesame oil in a small saucepan. Simmer gently for 2 to 3 minutes until slightly thickened. Remove from heat and set aside.

Build a smoky, crunchy slaw for contrast. Lightly brush the cabbage wedges with oil and grill until lightly charred. Slice the cabbage thinly and toss with carrot, red onion, sesame oil, rice vinegar, salt, and black pepper. Set aside.

Fry the fish nuggets until crisp and golden. Heat oil to 175°C and fry the fish nuggets for 3 to 4 minutes until deeply golden and crispy. Drain on paper towels or a wire rack, then lightly brush with the honey glaze while still warm.

Layer the sliders for the perfect balance of flavor and texture. Lightly steam or toast the mantou buns. Spread pineapple jam on the bottom half of each bun. Add a honey-glazed fish nugget and top with grilled cabbage slaw.

Finish and enjoy while everything is warm and crisp. Place the top bun on each slider and serve immediately for the best texture and flavor.

NOTES

Why Pacific Bay
Pacific Bay Ready to Heat Par-Fried Fish Nuggets are frozen at peak freshness and designed for easy everyday cooking. They cook straight from frozen, crisp up beautifully, and make it easy to turn a simple freezer staple into something creative, shareable, and genuinely delicious.

Chef’s Tips
The honey glaze gives the nuggets a glossy sweet-savory finish that pairs beautifully with the tangy pineapple jam. Deep-frying the mantou buns before assembling creates an even more indulgent slider. Let the pineapple jam cool before assembling to prevent the buns from becoming soggy. Brush the glaze onto the nuggets instead of tossing them to preserve maximum crispness.

Easy Swaps / Alternatives
Pacific Bay Ready to Heat Par-Fried Fish Fingers work beautifully in place of the fish nuggets. Pacific Bay Ready to Heat Breaded Shrimp Popcorn creates a seafood slider variation with a different texture. You can also use brioche buns if mantou is unavailable.

Serving Ideas
Serve with sweet potato fries, cassava chips, or thick-cut potato wedges. A cucumber salad or lightly pickled vegetables balance the richness of the sliders nicely. Extra pineapple jam on the side doubles as a delicious dipping sauce.

Leftovers and Storage
Store the fish nuggets, slaw, and pineapple jam separately in airtight containers in the refrigerator for up to 2 days. Reheat the fish nuggets in an oven or air fryer until crisp before assembling. Avoid storing assembled sliders as the buns will soften.

FAQS

Can I use frozen fish nuggets for this recipe?
Yes. Pacific Bay Ready to Heat Par-Fried Fish Nuggets are designed to cook straight from frozen and crisp up beautifully.

How do I know when fish nuggets are fully cooked?
The coating should be golden brown and crisp, and the interior should be hot all the way through.

Can I make the pineapple jam ahead of time?
Yes. The pineapple jam can be prepared up to 3 days ahead and stored in the refrigerator.

What can I substitute for mantou buns?
Brioche buns, potato rolls, or soft dinner rolls all work well in this recipe.

Can I air fry the fish nuggets instead of deep frying?
Yes. Air frying produces excellent results while using less oil.

How do I store leftover sliders?
Store each component separately and assemble just before serving for the best texture.

Ready to try these sweet, savory, crispy fish nugget sliders? Shop for Pacific Bay Ready to Heat Par-Fried Fish Nuggets in leading supermarkets or online at pacificbay.com.ph and cook it at home.