HOT CORIANDER SAUCE
⅓ cup (80ml) extra virgin olive oil 1 fresh green jalapeño, seeded, chopped 2 teaspoons finely grated lime rind 2 teaspoons freshly squeezed lime juice 1 cup firmly packed fresh coriander
1 HOT CORIANDER SAUCE Blend or process ingredients until combined. Season to taste.
2 Combine spice mix, fish and oil in a shallow dish; season.
3 Preheat a char-grill plate (or grill or barbecue) to high. Cook fish for 2 minutes on each side or until just cooked through. Toast bread rolls, in batches, cut-side down, on grill for 1 minute on each side.
4 Meanwhile, combine mayonnaise, cabbages, liquid smoke sauce and coriander in a large bowl; season to taste.
5 To assemble burgers, divide half the fish between bread bases, top with cabbage mixture, remaining fish, jalapeño, then then drizzle with Hot Coriander Sauce. Not suitable to freeze or microwave.