With my parents currently overseas, one of my brothers living in Sydney and my other brother and bf away last week, it was really nice to have two out of the four important men in my life back together for dinner last night. I made these delicious Thai fish burgers with pickled vegetables and it was pretty sweet to have the house noisy again…it’s the little things we take for granted hey. Loaded with fresh and authentic Asian flavours, I hope you enjoy these burgers with loved ones, like I did with mine.
- 2 Lebanese cucumbers
- 1 large carrot
- 2 fresh long red chillies, sliced thinly
- 2 tbsp caster sugar
- 2 tbsp white vinegar
- 600g red fish fillets
- 2 tbsp Thai red curry paste
- 2 tbsp fish sauce
- 4 fresh kaffir lime leaves, sliced thinly
- 6 green beans, sliced thinly
- 1 free-range egg
- 1/2 cup fresh coriander leaves
- 2 tbsp olive oil
- 4 large sourdough or wholegrain bread rolls, sliced in half
- 1/3 cup sweet chilli sauce, to serve (optional)
- Using a mandoline or wide vegetable peeler, thinly slice cucumber and carrot lengthways into long ribbons.
- Combine cucumber, carrot, chilli, sugar and vinegar in a medium bowl. Stand for 10 minutes or until vegetables have softened, turning every few minutes. Drain.
- Meanwhile, pulse fish, paste, fish sauce, lime leaves, beans, egg and half the coriander in a food processor for 1 minute or until smooth. Using oiled hands, shape mixture into four 12cm patties.
- Heat oil in a large frying pan over medium heat. Cook patties for 2 minutes each side or until cooked through. Drain on paper towel.
- Add bread rolls, cut-side down, to same frying pan; cook for 1 minute or until lightly toasted.
- Sandwich rolls with fish burgers, sweet chilli sauce (optional), pickled vegetables and remaining coriander. Best eaten outside with friends and family.