Miso fish burger with pickled cucumber and slaw

Recipes / Fish

If youve got a craving for a burger, why not give this Asian-style fish burger a go Beautiful flavours in a perfect little package.

Recipe «Miso fish burger with pickled cucumber and slaw» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 100g miso paste, 60ml mirin, 2 tbsp orange juice, 1 tbsp soy sauce, 600g firm white fish, cut into 4 pieces , 4 large brioche rolls, halved, toasted, Asian salad leaves, to serve, Sriracha chilli sauce, to serve , 1 Lebanese cucumber, peeled into ribbons, 2 tbsp rice wine vinegar, 1/4 cup thinly sliced celeriac, 1 small carrot, peeled, cut into matchsticks, 1/4 cup thinly sliced red cabbage, 1 green shallot, thinly sliced, 1/4 cup fresh coriander leaves, 2-3 tbsp Kewpie wasabi mayonnaise.

Ingredients:

  • 100g miso paste 
  • 60ml mirin 
  • 2 tbsp orange juice 
  • 1 tbsp soy sauce 
  • 600g firm white fish, cut into 4 pieces 
  • 4 large brioche rolls, halved, toasted 
  • Asian salad leaves, to serve 
  • Sriracha chilli sauce, to serve 
  • 1 Lebanese cucumber, peeled into ribbons 
  • 2 tbsp rice wine vinegar 
  • 1/4 cup thinly sliced celeriac 
  • 1 small carrot, peeled, cut into matchsticks 
  • 1/4 cup thinly sliced red cabbage 
  • 1 green shallot, thinly sliced 
  • 1/4 cup fresh coriander leaves 
  • 2-3 tbsp Kewpie wasabi mayonnaise 

Instructions

  1. Combine the miso paste, mirin, orange juice and soy sauce in a bowl. Add fish and turn to coat. Cover with plastic wrap. Place in fridge to marinate for 1 hour.
  2. For the pickled cucumber, lay the ribbons of cucumber on a large plate. Sprinkle with vinegar. Set aside for 5-10 minutes to allow flavours to develop. Drain.
  3. For the slaw, combine the celeriac, carrot, cabbage, shallot, coriander and mayonnaise in a bowl. Set aside.
  4. Drain the fish from the marinade and pat dry with paper towel. Discard marinade. Preheat a barbecue hot plate or non-stick frying pan on medium. Cook the fish for 2-3 minutes each side until cooked through.
  5. Top roll bases with salad leaves, slaw, fish, sriracha and pickle. Top with roll tops.