We love good news at sneakers and this news could possibly be the good-est we’ve heard in a while. Iconic Bondi eatery Fish Shop is sharing the love this lockdown, giving out the recipe to their fish burger. For free. The only catch? The fish.
Fish Shop Executive Chef Joel Bennet created the burger off the back of a casual 14 years experience, working at Three Blue Ducks, Hotel Palisade, Peppes, consulting in Beijing and spending a season in Japan. The man knows his way around a culinary treat, and this burger is no exception.
Add to that the health benefits you’ll be packing, and you’ve got one tasty afternoon delight. The burger centres around barramundi fillets, a life-extending source of omega-3. That’s right, relatively sustainable, barramundi also has the highest level of omega-3 fatty acids (960mg per 200g skinless serving) of any commonly eaten white fish.
“This burger is the exact way I would want a fish burger,” said Bennett whilst going rogue and sharing restaurant secrets. “It’s fresh yet so so tasty. A good crunch and hit of acidity from the capers & pickles in the tartare. Literally perfect any day of the year!”
That day is today my friends. Enjoy!
Serves 4 [or 2 hungry individuals]
THE FISH + BUNS
4 x burger buns of choice (we use a beautiful potato bun)
4 x 110g pieces of barramundi (skinned and flatted like a schnitzel)
- Crumb your barramundi in flour, soy milk & then Japanese panko crumbs
- Heat canola or vegetable oil to 180c, fry your fish patties for 3 minutes then remove and rest for 1 minute
THE SAUCE
400g good quality mayo
80g capers finely chopped
80g red onion finely chopped
80g cornichons finely chopped
1 large handful of parsley finely chopped
- Place all in a bowl and mix well, season with a touch of lemon juice and set aside
THE GUTS
¼ white cabbage finely sliced
1 handful of mint finely chopped
1 handful of flat leaf parsley finely chopped
½ a lemon juice
Good olive oil
Salt & pepper
- Finely slicely your cabbage into a bowl, add the herbs and season well, this is your slaw
To assemble
- Toast your burger buns
- Dress both top & bottom with your sauce
- Add the guts (aka slaw) to the bottom
- Season your burger pattie with sea salt
- Top bun on!