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Spicy Fish Burgers with Kimchi

Spicy Fish Burgers with Kimchi

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Try this delicious Asian-inspired seafood burger served on homemade steamed buns – a dish that will impress!

  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 30 mins
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For The Steamed Buns (Yields 10-12)

1 ½ Tbsp (22.5 ml) sugar
1 tsp (5 ml) instant yeast
140 ml milk, warmed
530 g plain white flour
½ tsp (2.5 ml) salt
1 tsp (5 ml) baking powder
1 Tbsp (15 ml) canola oil
1 Tbsp (15 ml) rice vinegar

Fish Burger Patties (yields 4)

140 g raw tuna
140 g raw salmon
200 g raw prawn meat
80 g cooked crab meat
2 egg whites
1 tsp (5 ml) coriander root, chopped
1 tsp (5 ml) garlic, chopped
1 tsp (5 ml) ginger, chopped
1 tsp (5 ml) lemon grass, chopped
1 tsp (5 ml) fresh chopped coriander
1 tsp (5 ml) chilli, chopped
a few drops fish sauce
a few drops sesame oil
a pinch of lime zest
½ tsp (2.5 ml) lime juice
50 g butternut cubes, roasted
10 g spring onion, roughly chopped
salt and black pepper
olive oil, for frying

For The Mung Bean Salad

60 g mung bean sprouts
10 g spring onions, sliced
a few picked coriander leaves
50 g cucumber, sliced or ribboned
baby bok choy leaves
12 pea shoots, picked
5 g sesame seeds
lemon juice to dress

To Assemble

4 steamed buns
80 g avocado, mashed with lime & salt
30 g mustard leaves
4 fish burger patties
80 g kimchi
80 g fresh mung bean salad
60-80 g Japanese Kewpie mayonnaise
Srirachi hot sauce to serve

To Make The Steamed Buns

Combine the yeast, sugar, and warm milk in a bowl. Add the flour, salt, baking powder, canola oil and rice vinegar and mix slowly until well combined.

Cover the bowl and place in a warm place until the dough has doubled in size. Once it has risen, turn the dough out onto a clean surface. Divide into 10 equal sized portions (each should weigh around 90 g). Form each portion into a round bun shape. 

Place on individual pieces of parchment paper, cover and allow to rest. The buns will rise to double their size.

Once they have risen, place the buns into a steaming basket over a saucepan of boiling water, or in a steamer for about 10-15 minutes.

To Make The Fish Burger Patties

Note: Keep the mixture as cold as possible at all times.

In a blender, pulse the fish, egg whites and all of the spices – do not blend to a fine paste, the mixture must resemble a rough mince. Note: If you do not have a blender chop roughly by hand, place in a bowl and then mix in the spices.

Add the fish sauce, sesame oil, lime zest and lime juice. Add the roasted butternut, spring onion and seasoning. Mix to combine.

Split the mixture into 4 equal portions and shape into round patties, approximately 8-9 cm in width.

Heat a little olive oil in a frying pan and fry the patties until just cooked. Be gentle when turning the patties as they can break up easily.

To Make Mung Bean Salad

Blanch the mung bean sprouts in boiling water for a few seconds and then refresh quickly in ice-cold water.

Combine the mung bean sprouts with all of the remaning ingredients and dress with a little lemon juice. 

To Assemble

Slice the steamed buns in half. Top the bottom half with mashed avocado and mustard leaves. Place the fish burger patty on top of the mustard leaves, followed by the kimchi, the mung bean salad and the mayonnaise. Finish off with the top half of the steamed bun. Serve with Srirachi hot sauce.