Before you start, preheat oven to high grill.
Prep bok choy. Toss bok choy and slaw in a large bowl with oil and vinegar. Season to taste with salt and pepper. Cut rolls in half lengthways, leaving a hinge and place on an oven tray.
Pat fish dry and slice 3cm. Add fish to a medium bowl, along with flour and toss to coat. Add egg to same bowl, split the yolk and toss to coat fish. Place breadcrumbs in another bowl. Place fish into crumbs, turn to coat each piece well and place on a plate/tray.
Heat oil in a large fry-pan on medium-high heat. Cook fish in batches, for about 6 minutes, turning on all sides until golden and cooked through. Wipe pan and add more oil between batches. Drain cooked fish on paper towels and season with lemon pepper seasoning, garlic chilli blend and salt.
Cook rolls under grill for 1-2 minutes each side, until toasted and cooked through.
Serve rolls filled with slaw, fish and picklenaise. Serve any extra fish and slaw on the side.