Fish burgers? We've all done beef burgers and fish cakes so why not try a Thai fish burger?
These fish burgers are very low in fat, taste great and work well on the barbecue too. This is a quick and easy dish which is also great for entertaining and I think that you might even win over a few fish phobics too!
I love a bit of colin,
or hake as it's cheap to buy frozen fillets. We try to eat fish at least twice a week so it's important to try a few new ideas. Any white fish will do.
Here are the Thai flavours.
Lemon grass is something that is occasionally available in shops near here so I often use the zest of a lemon and the juice of half of it instead. If you can get lemon grass use one stalk. You can leave out the chillies or use the same amount of red pepper for colour. Roughly chop the ginger, chilli and coriander.
Chop up the fish into chunks too. If you are using frozen fish then thaw it well and squeeze out any liquid with your hands or the mixture will be too runny. You could use any white fish you have.
Put everything in a food processor with the rest of the ingredients and blitz until well combined. Drain off any excess liquid and then use wet hands to divide the mixture into four patties.
Dip them in flour and refrigerate for 30 minutes. Heat a little oil in a frying pan and add the burgers. They are quite thick so allow about 3-4 minutes a side. They are quite robust so you could griddle them or cook them on a well oiled grill/barbecue too.
I had some Ciabatta buns which I drizzled with olive oil and then toasted. I served these Thai fish burgers with lettuce, tomato and cucumber but they are delicious just with a side salad. Serve the with a quarter of lime for squeezing.
If you love fish cakes try my Crab Cakes
for an elegant starter.
Thai Fish Burgers
A quick and low fat Thai fish burger made with white fish, chillies, coriander and ginger.
- 500g white fish
- 1 lemon grass stalk, chopped (or zest of 1 lemon and juice of half a lemon)
- 1 tbsp fish sauce
- 1 tbsp Thai red curry paste
- 2 long red chillies, chopped
- 1 handful of coriander, chopped
- 2cm piece of ginger, chopped
- 1 egg
- 1 tsp sugar
- 2 tbsp plain flour to coat the burgers
- 1 tbsp oil for frying
- 1 lime quartered to serve
- Cut the fish into chunks and squeeze out excess water.
- Rough chop the coriander, chillies and ginger and put in a food processor with the fish and other ingredients.
- Blitz to a paste and drain off excess water.
- Put the flour on a plate and divide the mixture into patties with wet hands before dusting in flour.
- Refrigerate for 30 minutes before frying.
- Heat the oil in a pan and fry for about 4 minutes each side.
- Serve with the lime.
Chez Le Rêve Français http://chezlerevefrancais.com/