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Thai Fish Burgers with Green Mango & Papaya Slaw
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Thai Fish Burgers with Green Mango & Papaya Slaw
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 
Servings: 6
Author: Claudia Brick
Ingredients
Thai Green Mango & Papaya Salad
  • 2 small shallots , peeled and chopped (50g)
  • 1 red chilli , chopped
  • 3 tbsp rice vinegar
  • 1/4 cup lime juice
  • 50 g palm sugar , coarsely grated
  • 2 tbsp fish sauce
  • 2 medium green papaya , peeled & julienned (yields about 400-450g) - try to source proper green papaya here from an asian market - if it is orange/red and ripe in the centre it won’t work as well)
  • 1-2 green mangos (or as unripe as you can find), peeled and julienned (about 300-400g yield).
  • 35 g thai basil leaves , torn (about 2 big handfuls, or a bunch)
  • 30 g coriander , roughly chopped (half a bunch)
  • 50 g peanuts , roasted and chopped
To serve
  • 6 brioche burger buns (recipe below)
  • 1/4 cup aioli
  • ~2 tbsp sriracha sauce , to taste
  • 6 fish fillets , approx 100-150g per person (sea bream (tarakihi) and gurnard work well)
  • olive oil to cook , salt and pepper
Instructions
  1. In a small food processor or blender, blitz the shallots, chilli, vinegar, lime juice, palm sugar and fish sauce to form a smooth dressing.
  2. Julienne the mango and papaya nad put in a large bowl. Add the dressing and toss to combine. Cover and refrigerate for at least 4 hours, or up to overnight.
  3. Just before serving, add the thai basil, coriander and peanuts.
  4. To make the sriracha mayo, combine the aioli and hot sauce in a small bowl.
  5. To cook the fish, heat a frying pan on high with 2 tbsp olive oil. Add the fish and season generously with salt and pepper. Cook time will depend on the thickness of your fillets, (mine were roughly 2min per side) but err on the side of caution - the fish should be just starting to flake.
  6. Toast the brioche buns.
  7. Serve up the brioche buns with srircha aioli, green mango & papaya salad and grilled fish.