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Miso fish burger with pickled cucumber and slaw
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Prep Time:
75 minutes
Cook Time:
10 minutes
Total Time:
85 minutes
Try this delicious Asian-style fish burger for a flavorful twist on a classic favorite.
Ingredients:
  • 100g (1/3 cup) miso paste
  • 60ml (1/4 cup) mirin
  • 42.00 gm orange juice
  • 21.00 gm 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
  • 40.00 ml rice wine vinegar
  • 62.50 ml thinly sliced celeriac
  • 1 small carrot, peeled, cut into matchsticks
  • 62.50 ml thinly sliced red cabbage
  • 1 green shallot, thinly sliced
  • 62.50 ml fresh coriander leaves
  • 2-60.00 ml Kewpie wasabi mayonnaise
Instructions:
  • In a bowl, mix the miso paste, mirin, orange juice, and soy sauce. Add the fish and make sure it is well coated. Cover with plastic wrap and refrigerate for 1 hour to marinate.
  • Arrange cucumber ribbons on a platter. Drizzle with vinegar and let sit for 5-10 minutes to enhance flavors. Drain excess liquid before serving.
  • Mix together the celeriac, carrot, cabbage, shallot, coriander, and mayonnaise in a bowl, then set it aside.
  • Remove the fish from the marinade, gently dry with a paper towel, and discard the marinade. Preheat a barbecue hot plate or non-stick frying pan over medium heat. Cook the fish for 2-3 minutes on each side until fully cooked.
  • Place vibrant salad leaves, crunchy slaw, tender fish, zesty sriracha, and tangy pickle on the bottom halves of the rolls. Finish by adding the top halves of the rolls.

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