the goods1/4 cup dried shrimp
1/4 cup cashews or peanuts
1 tblspn fresh ginger
1 clove garlic
fistful fresh cilantro / coriander
juice 2 limes
1 tspn brown sugar
1/4 tspn Asian sesame oil
1 tspn fish sauce
1 lb fresh, delicate white fish fillets
1/4 tspn chili flakes
1 cup cooked basmati rice
1/4 tspn baking powder
1 cup panko bread crumbs
time: 30 mins active, 20 mins baking
you will need:
The name says it all. These fish burgers are a great treat; The summer grilling season is so loaded on the carnivore's side. These are burgers that I make for any vegetarians who drop by when we are having a BBQ, but I have to admit that I prefer these to beef burgers!
They are baked instead of fried or grilled, but that keeps them low in fat. Sorry; you'll just have to light the oven!
cook the rice (day before is fine)
preheat oven to 375f
blitz the dried shrimp and nuts into a wet-sand consistency, remove to a mixing bowl
roughly chop the garlic, ginger and the scallions (trim the ends and the darkest green of the tops) and blitz with the cilantro leaves, lime juice and chili flakes. Remove to mixing bowl
pulse the fish fillets and remove to the mixing bowl.
add the sesame oil, fish sauce, egg, turmeric, rice and baking powder. Mix to combine.
scoop fist-sized balls of mixture, roll into a balls and coat in panko crumbs.
bake on a lined, oiled baking tray, drizzle a little olive oil over the burgers before they go into the oven. Cook 10 mins, carefully turn, cook another 10 minutes until golden on both sides.