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Recipe Ingredients
500g boneless white fish fillets
4 shallots, trimmed, sliced
1 garlic clove, crushed
1 small red chilli, finely chopped
1 lemon grass stalk, pale section only, finely chopped
1 tbs fish sauce
1/3 cup chopped fresh coriander
1 tbs oil
4 bread rolls, halved
50g Baby Asian Greens
1 Lebanese cucumber, thinly sliced diagonally
Sweet chilli sauce, to drizzle
Bean shoots, to serve
Recipe Method
Place the fish in the bowl of a food processor. Process until smooth. Transfer to a bowl.
Add the shallots, garlic, chilli, lemon grass, fish sauce and coriander. Mix until well combined. Divide into four equal portions. Shape into patties using wet hands and flatten slightly.
Heat the olive oil in a large frying pan over a medium heat. Cook the patties for about 6 minutes each side or until cooked through.
Meanwhile, toast the roll halves until golden. Divide the Baby Asian Greens and cucumber among the
base of the rolls and top with thefish burgers. Drizzle with sweet chilli sauce and top with some bean shoots. Serve with the roll lid and extra sweet chilli sauce on the side.
