Miso Fish Burger with Kaleslaw
Updated: Jun 7, 2021
Fish can be a great meat-free Monday alternative and this miso fish burger is a delicious and easy to make take on a burger, that the whole family will love! White fish has a very mild flavour, making it a great option for even the fussiest of eaters, who may hate the "fishy" taste that alot of fish have.
1/4 cup mirin
1/4 cup miso paste
1/4 cup orange juice
1 Tablespoon tamari
2 large, firm white fish fillets (such as barramundi, rockling, cod etc), cut in half
4 brioche burger rolls, halved & toasted
1 pack of Kale slaw
1/4 cup fresh coriander, chopped
2 Tablespoons kewpie mayonnaise
1 cucumber, thinly peeled into ribbons
2 Tablespoons rice wine vinegar
Sriracha sauce, to serve
Combine the mirin, miso paste, orange juice and tamari in a bowl. Add the fish fillets and coat. Cover with cling film and refrigerate for 1 hour.
To make the slaw, combine the slaw mix, coriander and mayonnaise. Mix until we’ll combined.
To make the pickled cucumber, place the cucumber ribbons into a medium sized mixing bowl and pour over the rice wine on a large plate vinegar. Set aside while cooking fish and drain before serving.
Remove fish from the marinade and preheat a non-stick frying pan over a medium heat. Cook the fish for 3-5 minutes each side, until fully cooked.
Construct the rolls with a dash of kewpie mayonnaise, slaw, cucumber, and fish. Top with sriracha (optional). Serve with sweet potato wedges and a side salad. Enjoy!