Prep time
15 mins
Cooking Time
20 mins
Serves
2
Ingredients
For the Burger
- 1x 225g pack of MSC certified sustainable hoki fillets such as Birds Eye Hoki Murray
- River Salt (look for the MSC blue fish tick)
- Soft milk or potato burger buns
- Yuzu mayo
For the Asian Slaw
- 3 tablespoons of extra virgin olive oil
- 1 tablespoon sesame oil
- 1 tablespoon white wine vinegar
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 garlic glove, finely chopped
- 1 tablespoon grated ginger
- Pinch of salt
Method
- Place all ingredients for the Asian slaw in a bowl and mix well, put aside
- On a medium heat and in a non-stick pan drizzle 2 tablespoons of olive oil. Once hot, place the MSC certified sustainable fish fillets in the pan and cook until golden brown each side. This should only take about 15 mins until cooked through.
- Get your burger buns ready. Toast them if you like. Use a dollop of Asian style mayo and spread on your buns as you like
- With a large spoon, scoop a handful of Asian slaw. Drain some of the dressing if needed
- Place the MSC certified Hoki fillets on your buns cutting them in half if you need to before putting the burger together
World Ocean Day
World Oceans Day is celebrated on 8 June 2024. Each year on World Oceans Day, we raise awareness about ending overfishing and protecting our oceans.
