SALMON FISH FINGER BURGERS
Preparation time 15 mins Cooking time 10 mins Makes 6
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,
6 long brioche rolls
Extra virgin olive oil, for
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.