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Thai Fish Burger
Thai Fish Burger
Nick Hook
Rated 5.0 stars by 1 users
Category
Seafood
Servings
2
Prep Time
15 minutes
Cook Time
30 minutes
Shrimp, Salmon & Tuna all bound together to make this absolutely delicious and light Fish Burger! This mix can also be used to make fantastic mini patties which are a great snack dish and perfect dipped in our Thai-Ger Sweet Chilli Sauce!
Ingredients
- 200g salmon fillet
- 150g cooked prawns
- 1 tin tuna in brine, drained
- 1 tsp salt
- 2 tsp sugar
-
1 tsp soy
- 1 tsp fish sauce
- Juice of half a lime
-
2 Brioche Buns
-
1 tbsp cornflour
- 2 tsp ground black pepper
-
3 spring onions roughly chopped
- One red chilli finely chopped
- Small bunch of basil
-
Small bunch coriander
-
1 tbsp Thai rub you long time
- 2 garlic cloves, chopped and crushed.
- 1 tsp ginger puree
-
Pickled Carrot and Radish (optional)
-
2 Brioche Buns
-
Thai-Ger Style Chilli Sauce
For The Burger
To Serve
Directions
Take all the ingredients For The Burger and place into a food processor and pulse blend, so you have a nice mix of texture and well blended mix. Pop the mix in the fridge for an hour. (This is a good time to make the pickled veg for the topping)
Remove mix from fridge and form patties, lightly dust with cornflour and pop back in the fridge for 30 minutes.
Shallow fry in oil for 3 minutes each side, or until the internal temp reaches 65c
Serve up in a brioche bun with the pickled carrot and radish, Thai Chilli Sauce
Recipe Note
You can Aldo add a lovely crispy fried egg or crispy onions to the topping for extra crunch and texture!
Why not use the fish mix to make awesome mini patties and serve with our Thai-Ger Style Sweet chilli sauce!