Small bunch of fresh mint & coriander leaves, kept fresh in ice water
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.
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.