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.
They are perfect for preparing in advance and the flavours mean that you might even win over a few fish phobics too!
What are the ingredients for the fish burgers?
Fish is generally expensive, wherever you live so for this recipe I am using frozen white fish fillets. In the UK and France this tends to be hake, which has a mild flavour and is naturally low in fat.
Youlwill need 500g for 4 people.
For the Thai flavours
- 1 lemon grass stalk
- 1 tbsp Thai red curry paste from a jar
- 2 long red chillies
- 15 g fresh coriander
- 20 g ginger root
- 1 tsp fish sauce
You will also need
- 1 egg
- 2 tbsp of plain or all purpose flour
- 1 tbsp oil
- 1 like quartered to serve
It really doesn't matter what type of fish you use but it does need to be skinless and boneless. As the fish is going to be mixed with strong flavours there is no need to use a more expensive fish. Other fish you could use that are available in the UK are basa or pollack.
If you can't get hold of lemon grass try using the zest of a lemon or lime.
If you are not keen on heat thenreduce or leave out the chillies. You could use a small amount of chopped red bell peppers for colour.
How to make the fish burgers
Start by chopping the fish into chunks.
If you are using frozen fish make sure that it is well thawed and place it in a colander over the sink. It's really important to squeeze out all the excess water ot the fish burgers will not stick together. You can use your hands to squeeze but I find it's easier to used a potato masher over the colander.
Lay the fish on some kitchen paper while you prepare the rest of the ingredients.
Rough chop the chillies, ginger, lemon grass and coriander and put in the food processor with the egg, sugar, fish sauce and red curry paste. Process until well combined.
Add the fish and pulse a few times until well combined. If the mixture still seems too wet add a tablespoon of flour.
Divide the mixture into four burgers using the flour to coat.
Refrigerate for the fish burgers for 30 minutes. I find this helps them to firm up and make them easier to fry.
Heat the oil to medium in a non stick 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 or barbecue too.
You can serve these straightaway or cool and reheat, or freeze later.
What to serve with these burgers
I love to serve these heaped with Asian Coleslaw and nestled in a toasted bun!
More fish dishes to try
- Crispy Miso Cod
- Baked Szechuan Salt and Pepper Prawns
- Salmon Gravlax with Gin and Juniper
- Baked Sefood Parcels
- Seared Scallops on Peas with Chorizo
- Squid Stuffed with Prawns and Crab
- food processor
- 500 g white fish
- 1 lemon grass stalk chopped (or zest of 1 lemon)
- 1 tsp fish sauce
- 1 tbsp Thai red curry paste
- 2 long red chillies chopped
- 15 g coriander chopped
- 20 g 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 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.
- Process to a paste then add the fish and pulse until well combined.
- Put the flour on a plate and divide the mixture into patties 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.
Thai Fish Burgers was originally published on the 15th May 2016 and has been updated with new pictures and content.
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