Hospobaby fish burgers
Zoya Sahrawat’s love of fish burgers gives mum, Chand, a timely supply of tomato kasundi
One of Hospobaby’s regular haunts is Burger Burger, where she always orders the kids’ fish burger. This week she recreated her favourite at home with Dad. Zoya loved crumbing the fillets and learnt about pickling and preserving. Summer’s well-priced tomatoes also made it the perfect time to make tomato kasundi and they made enough to last us a few months. The pickled vegetables keep well in the fridge for a week: you can add them to salads and sandwiches.
Fish burgers with pickled daikon and tomato kasundi
1 cup water 80g caster sugar ½ cup rice wine vinegar
or cider vinegar ½ daikon or 5 radishes,
thinly sliced ½ red onion, thinly sliced 300g John Dory (or other white-fleshed fish), filleted and deboned 2 eggs 100g plain flour 1 cup panko
breadcrumbs Oil, for frying 4 store-bought brioche
buns 4 tsp Japanese mayo Tomato kasundi, storebought, or see recipe opposite 1 In a saucepan over medium heat combine water, caster sugar and vinegar. Mix and bring to a boil. Turn heat down and simmer for 20 minutes then leave to cool. Once cooled add the sliced daikon and onion. You can pickle the vegetables the night before to save time. 2 Cut the fish i nto four equal fillets. Get the l i ttle ones to help you create a crumbing station. Place the flour in a plate, whisk the eggs and put them in a wide bowl and put the panko crumbs i n another wide bowl. First, dip each fish fillet i n flour, dust off excess, then dip i nto the egg and the panko crumb to coat all sides. Repeat with all the fish. 3 Heat 1 cm of oil in a frying pan and fry the fish until golden and crispy on all sides. Warm the brioche buns in the oven at 180C for 5 minutes or toast them on the grill if you prefer. 4 Spread mayonnaise on the inside of the burger tops and tomato kasundi on the bases. Assemble burgers with the crumbed fish and pickled daikon and onions. Enjoy immediately.