Fish

Few things in life are as satisfying as this tempura fish burger by Colin Fassnidge

Name: Tempura fish burger with quick cucumber and fennel pickle recipe
Yield: 4
Ingredients: 1 cup (250ml) apple cider vinegar; 2 tbs white sugar; 1 tsp each mustard seeds and caraway seeds; 2 dried chillies; 1 fennel bulb, thinly sliced; 2 Lebanese cucumbers, thinly sliced; 1 small bunch dill; ¾ cup (225g) aïoli; Sunflower oil, for deep-frying; 200g tempura flour, plus extra for dusting; 2 medium snapper fillets (about 550g in total), boned, each fillet cut in half; 4 large brioche rolls, toasted; Iceberg lettuce, to serve

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Feb 05, 2020

“Making quick pickles is a great way to use up vegetables. Use whatever you have at hand – carrot, cabbage, onion or cauliflower are all great options" - Colin Fassnidge.

1 cup (250ml) apple cider vinegar
2 tbs white sugar
1 tsp each mustard seeds and caraway seeds
2 dried chillies
1 fennel bulb, thinly sliced
2 Lebanese cucumbers, thinly sliced
1 small bunch dill
¾ cup (225g) aïoli
Sunflower oil, for deep-frying
200g tempura flour, plus extra for dusting
2 medium snapper fillets (about 550g in total), boned, each fillet cut in half
4 large brioche rolls, toasted
Iceberg lettuce, to serve

Method

1.

To make the pickle, place vinegar, sugar, spices, chillies, 2 tsp salt flakes and ¾ cup (180ml) water in a saucepan. Bring to the boil, then reduce heat and simmer for 5 minutes. Meanwhile, place fennel, cucumber and three-quarters of the dill in a heatproof bowl. Pour in the hot vinegar mixture and set aside to cool and lightly pickle for at least 10 minutes.
2.

To make the pickle, place vinegar, sugar, spices, chillies, 2 tsp salt flakes and ¾ cup (180ml) water in a saucepan. Bring to the boil, then reduce heat and simmer for 5 minutes. Meanwhile, place fennel, cucumber and three-quarters of the dill in a heatproof bowl. Pour in the hot vinegar mixture and set aside to cool and lightly pickle for at least 10 minutes.
3.

Half-fill a deep-fryer or large saucepan with oil and heat to 190°C (a cube of bread will turn golden in 10 seconds when the oil is hot enough).
4.

Make tempura batter according to packet instructions. Lightly dust fish in extra flour and coat in batter. Deep-fry, turning once, for 2-3 minutes until golden. Drain on paper towel.
5.

Drain half the pickles (remaining can be stored in a sealed container in the fridge for up to 2 weeks). Spread the roll bases with half the dill aïoli, top with lettuce, fish, pickle and remaining dill aïoli. Sandwich with tops of rolls.