For a fish in a flash, try these tasty snapper burgers – they go perfectly with a cold beer on a Friday night.
Ingredients
- 2 tablespoons olive oil
- 4 x 180g pieces snapper fillet, pin-boned, skin on
- 8 slices wholegrain sourdough bread or soy & linseed bread
- 1 long red chilli
- 2 ripe roma tomatoes
- 20g baby salad leaves
- 100g (1/3 cup) whole-egg mayonnaise
- 1 lemon
Spice mix
- 1/4 teaspoon saffron threads
- 1 teaspoon dried chilli flakes
- 4 cloves
- 1/2 star anise
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
Method
- Step 1To make spice mix, place saffron in a small frying pan over low heat and cook, stirring, for 1 minute or until just fragrant. Using a mortar and pestle, grind saffron, chilli, cloves and star anise until crushed. Stir in ground spices.
- Step 2Heat 2 heavy-based frying pans over high heat. Place a sheet of baking paper in base of each (make sure paper doesn’t extend beyond rim). Add 1 tablespoon oil to each pan, then divide fish between pans, placing skin-side down. Sprinkle each piece with 1/2 teaspoon spice mix, then season with salt and pepper. Cook, covered, for 3 minutes or until fish is just cooked.
- Step 3Meanwhile, toast bread, then wrap in a clean tea towel to keep warm. Halve chilli, remove seeds, then thinly slice with tomatoes.
- Step 4Divide half the toast among plates, then top each with salad leaves, a dollop of mayonnaise and fish. Cut lemon into wedges and squeeze over juice from a few of the wedges. Top with chilli and tomatoes, then remaining toast. Serve with remaining lemon wedges.
Nutrition
2204 kj
Energy
23g
Fat Total
44g
Protein
653.31mg
Sodium
34g
Carbs (total)
All nutrition values are per serve
Notes
Top tips: Use leftover spice mix to season chicken or pork in other dishes. Substitute Moroccan seasoning, available from supermarkets.
If you only have one frying pan, cook the fish in 2 batches.
For a variation, make chicken or turkey burgers. Combine 800g minced chicken or turkey, spice mix and 1 egg. Shape into 4 patties, then pan-fry for 3 minutes each side.
- Author: Nick Banbury
- Image credit: Brett Stevens
- Publication: MasterChef
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