Supplies
Thai-Inspired Fish Burger
- 4 Birds Eye Seeded Crust Fish Fillets
- 4 Brioche burger buns
Red Curry Mayonnaise
- 160g light mayonnaise
- 3-4 heaped teaspoons of mild red curry paste
- 1 lime, ½ zest but juice from whole lime
- ½ tablespoon sriracha chilli sauce
Prik Nam Pla Dressing
- 1 small of clove of garlic, minced
- ½ Thai red chilli, deseeded and finely diced
- 1 lime, juiced
- 2 teaspoon fish sauce
- 1 teaspoon caster sugar
- 2 tablespoons of sweet chilli sauce
Salad/Garnish
- 80g cucumber, ribboned
- 80g carrot, ribboned
- 40g radish, finely sliced (optional)
- Small bunch of fresh mint & coriander leaves, kept fresh in ice water
Steps
Thai-Inspired Fish Burger
- Place the fish fillets on a lined baking tray and cook as per packet instructions (approx 20 minutes), whilst you prepare the dressing and garnishes.
- In a dry frying pan on medium heat, lightly toast the base and lids of the burger buns.
- Once the fish is cooked, it’s time to build the burgers. Start by smearing a dollop of red curry mayonnaise on the base followed by a generous handful of the salad. Shake off any excess water from the fresh herbs, and lightly pat dry with kitchen paper, then pop a handful of the herbs on top of the salad. Next lay a fillet of fish on top, followed with a small amount of more fresh herbs, a little drizzle of the dressing and the lid smeared with more red curry mayo. Serve straight away with some crunch Thai prawn crackers and a cold drink!
Red Curry Mayonnaise
- Preheat the oven to 220°C.
- Start by making the red curry mayonnaise. In a bowl combine the mayonnaise, red curry paste, zest of ½ the lime, the juice of the whole lime and the sriracha chilli sauce. Mix well to make a glossy coral coloured mayonnaise. Store in the fridge until ready to assemble the burgers.
Prik Nam Pla Dressing
- To make the prik nam pla dressing, combine all of the ingredients in a small bowl and mix well. Check you are happy with the balance of flavours. It should be a combination of salt, sour, sweet and spice and adjust accordingly. Keep aside to the end.
Salad/Garnish
- In a medium sized bowl gently mix the cucumber, carrot and radishes together. The herbs will be used as a separate layer when building the burgers. Just before building the burgers, pour ¾ the dressing over the salad and gently mix.