Miso fish burger



Prep 15 mins Cook 10 mins

100g (1/3 cup) miso paste 60ml (1/4 cup) mirin 2 tbsp orange juice 1 tbsp soy sauce 600g firm white fish, cut into 4 pieces 4 large brioche rolls, halved, toasted Asian salad leaves, to serve Sriracha chilli sauce, to serve Pick­led cu­cum­ber 1 Le­banese cu­cum­ber, peeled into rib­bons 2 tbsp rice wine vine­gar Slaw 1/4 cup thinly sliced cele­riac 1 small car­rot, peeled, cut into match­sticks 1/4 cup thinly sliced red cab­bage 1 green shal­lot, thinly sliced 1/4 cup fresh co­rian­der leaves 2-3 tbsp Kew­pie wasabi may­on­naise

Step 1 Com­bine the miso paste, mirin, orange juice and soy sauce in a bowl. Add fish and turn to coat. Cover with plas­tic wrap. Place in fridge to mar­i­nate for 1 hour. Step 2 For the pick­led cu­cum­ber, lay the rib­bons of cu­cum­ber on a large plate. Sprin­kle with vine­gar. Set aside for 5-10 min­utes to al­low flavours to de­velop. Drain. Step 3 For the slaw, com­bine the cele­riac, •car­rot, cab­bage, shal­lot, co­rian­der and may­on­naise in a bowl. Set aside. Step 4 Drain the fish from the mari­nade and pat dry with pa­per towel. Dis­card mari­nade. Pre­heat a bar­be­cue hot­plate or non-stick fry­ing pan on medium. Cook the fish for 2-3 min­utes each side un­til cooked through. Step 5 Top roll bases with salad leaves, slaw, fish, Sriracha and pickle. Top with roll tops.

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