Thai Fish Burgers

Escape to Thailand with these delicious Thai fish burgers! Loaded with fresh authentic Asian flavours and pickled vegetables you simply can’t resist this dish now that it’s warm enough for BBQ weather!

Recipe from Australian Women’s Weekly and re-made by GH Nutrition
Preparation time: 25 minutes
Cooking time: 5 minutes
Serves: 4

Ingredients
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)

To make
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.

  • WHAT’S IN SEASON: FRUIT | APPLES: All new season except for Pink Ladies and Granny Smiths. BANANAS: Prices still impacted by supply issues from QLD floods. BERRIES: Last weeks for Tassie blueberries. Cooler weather has helped Strawberries with better value and longevity this week. Blackberries available. EXOTIC: Aussie mangosteens, rambutans, dragonfruit, guava and starfruit available. FIGS: Still peaking with a beautiful blush this week. GRAPES: Great range of grapes in season. Your preference depends on levels of crunch and sweetness desired. MANGOES: NSW KP mangoes still available. Last weeks for mangoes! MELONS: Rockmelons and watermelons a little scarce. PEARS: Corellas, Nashi, Williams and Buerre Bosc in season. Josephines and Packhams should start next week or so. PINES: Topless still eating well. POMEGRANATES: Aussie pomegranates in season. Better value this week. STONE FRUIT: Plums great varieties available still eating and cooking really well. Poach and freeze! VEGETABLES | Still feeling some impacts from the hot weather in January impacting vegetable crops around Australia and prices. Cooler Autumn weather will start to take effect over next few weeks. ASPARAGUS: Cooler weather in Victoria has meant a good Autumn asparagus crop with great value asparagus in season. However, Autumn season for Aussie asparagus is short so buy while available. AVOCADOS: New season shepherds in season. Hass ending soon. BEANS: Sugar snap and snowpeas still scarce. Round beans better value this week. Butter and Borlotti beans available. CAVOLO NERO & KALE: Beaut bunches. GARLIC: Tassie and organic garlic in season. GOOD VALUE: Zucchini, cucumbers and green capsicums. POTATOES & PUMPKIN: Kiflers the pick. TOMATOES: Scarce. FLOWERS: Great value roses.