Miso fish burger with pickled cucumber and slaw

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How to make Miso fish burger with pickled cucumber and slaw

  • Yield : 4
  • Prep Time : 1:15
  • Cook Time : 0:10
  • Total Time : 1:25

Ingredients

  • 100g (1/3 cup) miso paste
  • 60ml (1/4 cup) mirin
  • 2 tablespoons orange juice
  • 1 tablespoon 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 tablespoons 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 tablespoons Kewpie wasabi mayonnaise

Method

  • 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 hot plate 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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