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.