Quick, flavourful & packed with nourishing ingredients, this burger is the ultimate feel-good meal! Soft sweet potato buns, tender miso-marinated fish & a refreshing pickled cucumber slaw make every bite irresistible. Perfect for a cosy lunch or easy weeknight dinner!Recipe & Photography by Cecile Vadas @cecilevadas
makes: 4 | time: 15 mins + 1 hour marinading
Ingredients:
- 2 fillets (roughly 300 grams each) firm white fish (Ling, Barramundi, Cod, Mahi Mahi, Bass), cut in half width ways
- 1/3 cup white miso paste
- 1/4 cup mirin
- 2 tbsp orange juice
- 1 tbsp light sodium soy sauce (GF)
- 2 Gluten Freedom Sweet Potato Buns
Slaw
- 2 Lebanese cucumber, peeled into ribbons
- 1 tsp table salt
- 1 cup green cabbage, shaved
- 1 spring onion, sliced
- 1/4 cup basil and/or Thai basil, torn
- 1 tbsp + 2 tbsp rice wine vinegar
- 3 tbsp mayonnaise + extra for serving
Method:
- In a medium bowl, mix the miso, mirin, orange juice & soy sauce. Add the fillets of fish & coat both sides. Cover & refrigerated for a minimum of 1 hour.
- Place the cucumber ribbons flat on a plate, sprinkle with salt & pour 1 tbsp of the rice wine vinegar. Leave to sit for 15-20 minutes. Drain.
- Add the cabbage, spring onions, coriander or basil, cucumber, 2 tbsp rice wine vinegar & mayonnaise to a large bowl & toss.
- Drain the marinade off the fish & discard. Line a baking tray with parchment paper. Drizzle with olive oil & place the fish, evenly on the baking tray. Bake in a 200℃ for 12-18 minutes (based on type and size of fillet) or until cooked through.
- Toast the buns. Layer extra mayonnaise, fish, slaw & second half of the bun. Serve.
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