Prepa­ra­tion time 15 mins Cook­ing time 10 mins Makes 6

Better Homes and Gardens (Australia) - - Fabulous Food -

2 sheets roasted nori

1 cup may­on­naise

3 tsp white miso paste

3 x 200g sal­mon fil­lets

(or ocean trout), long mid-sec­tion of fish, skin off 2 Tbsp plain flour

2 free-range eggs, lightly beaten

1/2 cup panko crumbs

4 Tbsp sesame seeds Freshly ground black pep­per,

to sea­son

6 long brioche rolls

Ex­tra vir­gin olive oil, for

shal­low fry­ing

3–4 ice­berg let­tuce

leaves, finely sliced 2 Tbsp pick­led ginger, drained, finely sliced

STEP 1 Pre­heat oven to 160°C fan­forced (180°C con­ven­tional). Put nori in a small bowl and re­hy­drate by run­ning un­der cold wa­ter. Squeeze out ex­cess wa­ter and chop finely with a sharp knife. Put may­on­naise in a small bowl, add nori and miso, and stir to com­bine. Set aside.

STEP 2 Slice fish fil­lets in half length­ways. Cut in half again. Put flour on a plate and eggs in a shal­low bowl. Put panko, sesame seeds and pep­per on a sep­a­rate plate. Dust each piece of fish with flour, dip in egg and coat all sides with the sesame crumb.

STEP 3 Slice rolls open, three-quar­ters of the way through. Put on a large oven­proof tray and lightly toast in oven for a cou­ple of min­utes.

STEP 4 Pour oil into a large fry­ing pan un­til 1cm deep, put over medium heat. Once oil is hot, gently put fish fin­gers in pan and cook for about 90 sec­onds, then turn over and cook for an­other minute or un­til cooked through. Drain on pa­per tow­els. You may need to cook the fish in 2 batches, de­pend­ing on the size of your pan. STEP 5 To as­sem­ble, spoon a gen­er­ous amount of miso mayo on the bot­tom of the roll, top with let­tuce, 2 pieces of crumbed fish and pick­led ginger. Serve im­me­di­ately.

Sal­mon fish fin­ger burgers Give the hum­ble crumbed fish fin­ger a gourmet twist and serve it on a roll filled with Asian-flavoured yum.

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