Name: Thai fish burger
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 500 gram white fish fillets; 1 tablespoon thai red curry paste; 1/4 cup coconut cream; 1 teaspoon sugar; 1 egg; 1 tablespoon fish sauce; 1 tablespoon cornflour; 4 spring onions, finely sliced; 2 tablespoon rice wine vinegar; 1 tablespoon sugar; 2 tablespoon boiling water; 1/2 cup mung bean sprouts; 1/2 telegraph cucumber, chopped; 1/4 cup coriander leaves; 4 english muffins; sweet chilli sauce, to serve

Thai fish burger

This exotic burger will satisfy the whole family - the sweet chilli sauce adds a kick of flavour. Preparation: 20min. Cooking: 10min. Serves: 4

Serves 4

Prep

10M

Cook

15M

Total

25M

Skip to Recipe

Ingredients

500 gram white fish fillets

1 tablespoon thai red curry paste

1/4 cup coconut cream

1 teaspoon sugar

1 egg

1 tablespoon fish sauce

1 tablespoon cornflour

4 spring onions, finely sliced

2 tablespoon rice wine vinegar

1 tablespoon sugar

2 tablespoon boiling water

1/2 cup mung bean sprouts

1/2 telegraph cucumber, chopped

1/4 cup coriander leaves

4 english muffins

sweet chilli sauce, to serve

Method

1.Place fish, curry paste, coconut cream, sugar, egg and fish sauce in the bowl of a food processor. Pulse until well mixed. Add cornflour and spring onions and pulse briefly until incorporated.

2.Form mixture into 4 patties. Heat oil in a frying pan and cook fish patties until golden and cooked through.

3.Meanwhile, mix the rice wine vinegar with sugar and water in a small bowl. Stir to dissolve the sugar.

4.Place sprouts, cucumber and coriander leaves in a bowl and drizzle over the vinegar mix.

5.Slice the muffins in half and toast until golden.

6.Arrange some cucumber salad, a fish pattie and a drizzle of chilli sauce on the bottom half of each muffin. Top with a lid and serve.

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