Miso fish burger with pickled cucumber and slaw

Cooking Fish Miso fish burger with pickled cucumber and slaw

These Asian-inspired burgers are comforting and delicious.

Lables: Gluten free Wheat free
  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.

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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

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
people
Method
Baking
Category
Fish
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