Spicy Hawaiian Style Fish Burger
My inspiration for this spicy Hawaiian fish burger was a mixture of the afternoon summer sun, the sand between my toes and a panoramic view of the Pacific Ocean from my beach towel. Even if I’m making this myself at home, it really does conjure up vibes of summer and our local beaches.
It should consist of a fresh soft bun, crunchy crumb coated local fish (still juicy) and some seriously punchy, generously applied spicy sauce. Add to this the tangy freshness of charred pineapple and salad and you’ve got yourself the taste of summer. This recipe makes two burgers. Wherever you are, this is a delicious, spicy burger to remember.
2 soft white rolls
2 x 200gm skinless and pin-boned ling fillets
¾ cup panko or stale white breadcrumbs
1 egg, beaten
¼ cup plain flour
¼ cup vegetable oil for frying
2 slices fresh pineapple
Bunch of fresh coriander leaves
2 slices cheddar cheese
3 tbs whole egg mayo
1½ tbs sriracha chilli sauce
Juice of ¼ lime
Pinch of salt
Quick pickled carrot
2 carrots, peeled and julienned
⅓ cup white vinegar
⅓ cup sugar
1 tsp salt
1. To pickle the carrots, place ⅓ cup of white vinegar and ⅓ cup sugar in a small saucepan over medium heat. Stir to dissolve the sugar. Remove from heat, add the salt and stir to combine. Place the carrots in a large jar and pour over the mixture. Seal the jar and refrigerate for 30 minutes.
2. Crumb the fresh fillets of fish in a light coating of flour, egg and breadcrumbs and set them aside.
3. Heat a griddle pan to medium and cook the pineapple for 2 minutes on each side until they’re well charred and cooked through. Remove them and set aside.
4. Heat a pan to medium and add the vegetable oil. Place the fish fillets in and cook for approximately 4 minutes on each side or until cooked through. The crumb should be golden brown and crunchy.
5. Remove the fish from the heat and drain on paper towel. Take the pickled carrot out of the fridge and strain the liquid.
6. Prepare the burger buns by cutting them in half horizontally. Add a slice of cheese, then layer the fish, pineapple, pickled carrot and a generous tablespoon of the spicy mayonnaise. Finish with plenty of fresh coriander leaves.
7. Squeeze some lime juice over the top and add the bun lids. Grab the napkins!
Dana Sims is a Sydney-based food and prop stylist who has grown up in the Eastern Suburbs and loves to create delicious food for entertaining and family. She is inspired by the fresh produce we have access to here in Sydney. For ideas, recipes and styling inspiration, check out her Instagram, @stone_and_twine.