Refreshing and light fish burger, flavored with a homemade curry dip and a zingy coleslaw. Tasty can be so easy!
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Preheat the oven to 140 ºC.
Wash the fish fillets under running water, rub with a halved lemon and pat dry with kitchen paper. Cut the fillet into patty size pieces.
Heat a pan with olive oil over medium high heat and fry the fillet on the skin side for about 5 minutes and season with salt. Halve the lemon, cut into slices and place on a baking sheet. Place the fillets on the lemon slices and bake in the oven for about 20 minutes, until cooked through.
In the meantime, prepare the dip and the coleslaw.
For the dip, wash the spring onion, pat dry and cut into fine rings. In a medium bowl, mix all ingredients together and season with salt and pepper.
For the coleslaw, peel the onion and cut finely. Wash the white cabbage, core and cut into fine strips. Peel the carrot. Cut cucumber, celery, and carrot into fine strips. In a medium bowl, toss together all the ingredients, add the lemon juice, oil and season with salt.
Wash the salad and spin dry. To assemble, brush the burger buns with curry sauce, add the salad, fish patty and coleslaw over it and finish again with a swab of curry dip. Top with roll tops.
Preparing In The Kitchen
Preheat the oven to 140 ºC.
Wash the fish fillets under running water, rub with a halved lemon and pat dry with kitchen paper. Cut the fillet into patty size pieces.
Heat a pan with olive oil over medium high heat and fry the fillet on the skin side for about 5 minutes and season with salt. Halve the lemon, cut into slices and place on a baking sheet. Place the fillets on the lemon slices and bake in the oven for about 20 minutes, until cooked through.
In the meantime, prepare the dip and the coleslaw.
For the dip, wash the spring onion, pat dry and cut into fine rings. In a medium bowl, mix all ingredients together and season with salt and pepper.
For the coleslaw, peel the onion and cut finely. Wash the white cabbage, core and cut into fine strips. Peel the carrot. Cut cucumber, celery, and carrot into fine strips. In a medium bowl, toss together all the ingredients, add the lemon juice, oil and season with salt.
Wash the salad and spin dry. To assemble, brush the burger buns with curry sauce, add the salad, fish patty and coleslaw over it and finish again with a swab of curry dip. Top with roll tops.
