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Snapper burgers
Snapper burgers
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Whip up quick and delicious snapper burgers, ideal for a casual Friday night meal paired with a crisp, cold brew.
Ingredients:
  • 36.40 gm olive oil
  • 4 x 180g pieces snapper fillet, pin-boned, skin on
  • 8 slices wholegrain sourdough bread or soy & linseed bread
  • 1 long red chilli
  • 2 ripe roma tomatoes
  • 20g baby salad leaves
  • 100g (1/3 cup) whole-egg mayonnaise
  • 1 lemon
  • 1/4 tsp saffron threads
  • 1 tsp dried chilli flakes
  • 4 cloves
  • 1/2 star anise
  • 1 tsp ground coriander
  • 2.50 gm ground cinnamon
  • 1/2 tsp ground cardamom
  • 1.25 gm ground ginger
  • 1/2 tsp ground turmeric
Instructions:
  • Toast saffron in a small frying pan over low heat until fragrant, stirring occasionally for about 1 minute. Grind saffron, chilli, cloves, and star anise in a mortar and pestle until crushed. Mix in ground spices.
  • Heat 2 heavy-based frying pans over high heat. Line each pan with a sheet of baking paper that fits inside. Drizzle 1 tablespoon of oil into each pan. Divide the fish evenly between the pans, placing skin-side down. Sprinkle 1/2 teaspoon of spice mix over each piece of fish and season with salt and pepper. Cover and cook for 3 minutes until the fish is cooked through.
  • Toast the bread until golden, then wrap it in a clean tea towel to keep it warm. Halve the chili, remove the seeds, and thinly slice it along with the tomatoes.
  • Start by arranging half of the toast on plates, layering them with refreshing salad leaves, a generous dollop of creamy mayonnaise, and flavorful fish. Squeeze fresh lemon juice from a few wedges on top. Add a kick of spice with chili and tomatoes before topping with the remaining toast. Serve with extra lemon wedges on the side.

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