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Barramundi burgers with green papaya slaw

Name: Fish burgers with papaya slaw recipe
Yield: 4
Ingredients: 8 (130g each) pieces barramundi, skinless, boneless; 40.00 ml Moroccan seasoning; 60ml olive oil; 4 brioche or milk buns with sesame seeds, halved horizontally, toasted; 1 baby cos lettuce, trimmed, leaves separated; Fries, to serve; 100g mayonnaise; 60ml buttermilk; 50.00 ml finely chopped basil; 20.00 ml lime juice or to taste, plus extra lime wedges, to serve; 2 tsp Dijon mustard; 1 1/2 tsp runny honey; 100g shredded green papaya; 250.00 ml loosely packed coriander leaves; 1 small red onion, thinly sliced; 1 small telegraph cucumber, peeled into ribbons

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Barramundi burgers with green papaya slaw — Mark Roper

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by Lucy Nunes

Delicious Team

Sep 19, 2024

These delicious fish burgers are set to be your new favourite weekend lunch. Flaky pieces of barramundi are battered in a vibrant Moroccan seasoning before being roasted to crispy perfection, then placed in between two soft brioche buns and drizzled with a zingy lime and Kewpie mayonnaise dressing. Prepare for a burst of fresh flavour that will transform your view on burgers forever.

8 (130g each) pieces barramundi, skinless, boneless
2 tbs Moroccan seasoning
1/4 cup (60ml) extra virgin olive oil
4 brioche or milk buns with sesame seeds, halved horizontally, toasted
1 baby cos lettuce, trimmed, leaves separated
Fries, to serve

Dressing

1/3 cup (100g) Kewpie mayonnaise
1/4 cup (60ml) buttermilk
2 1/2 tbs finely chopped basil
1 tbs lime juice or to taste, plus extra lime wedges, to serve
2 tsp Dijon mustard
1 1/2 tsp runny honey

Green papaya slaw

100g shredded green papaya
1 cup loosely packed coriander leaves
1 small red onion, thinly sliced
1 small telegraph cucumber, peeled into ribbons

Method

1.

For the dressing, place all ingredients in a small bowl, season and whisk to combine.
2.

Preheat oven to 250°C/230°C fan-forced. Grease a large baking tray and line with baking paper. Place barramundi pieces on tray and sprinkle evenly with Moroccan seasoning. Drizzle with oil and roast for 12-15 minutes, until cooked and flesh flakes easily when tested with a fork. Rest, loosely covered with foil, for 15 minutes before serving.
3.

Meanwhile, for the slaw, place all ingredients in a large bowl. When ready to serve, add half the dressing, season with salt flakes and freshly ground black pepper and toss to combine.
4.

Place bases of buns on plates and divide lettuce and slaw between each. Top each with 2 pieces of barramundi, drizzle with remaining dressing and place tops on burgers. Serve with fries.