Zest and juice the lime and set aside. Combine fish and half of the lime juice in a medium bowl; Squeeze half of the ginger between 2 dessertspoons allowing the juices to fall into the bowl with the lime juice; set aside.
Arrange 3 shallow bowls on the bench and place flour, salt and pepper in one. The lightly beaten eggs and Tabasco in the 2nd one and the breadcrumbs in the third bowl.
Dip fish fillets into the flour mixture, then into the egg and finally into the breadcrumb mixture, ensuring they are completely coated in all 3 layers.
Heat peanut oil in a large frying pan and cook crumbed fish fillets 45 seconds each side or until just cooked through; drain on absorbent paper.
Meanwhile, combine mayonnaise, the juice from the remaining ginger, the remaining lime juice and zest and a little more Tabasco in a small bowl.
Spread mayo over the cut sides of each damper roll. Top with salad leaves and finally with 3-4 cooked fish fillets. Drizzle the fish with a little sweet chilli sauce. Squeeze over more lime juice if desired and eat immediately.