THAI FISH BURGERS WITH PICKLED VEGETABLES
PREP + COOK TIME 30 MINUTES SERVES 4
2 Lebanese cucumbers (260g)
1 large carrot (180g)
2 fresh long red chillies, sliced thinly
2 tablespoons caster sugar
2 tablespoons white vinegar
600g redfish (or bream or snapper) skinless fillets
2 tablespoons Thai red curry paste
2 tablespoons fish sauce
4 fresh kaffir lime leaves, sliced thinly (see notes)
6 green beans, sliced thinly
1 egg
½ cup fresh coriander leaves
2 tablespoons peanut or vegetable oil
4 large round brioche rolls, halved “ cup (80ml) sweet chilli sauce
1 Using a mandoline, V−slicer or vegetable peeler, thinly slice cucumber and carrot lengthways into long ribbons. Combine cucumber, carrot, chilli, sugar and vinegar in a medium bowl. Stand for 10 minutes or until vegetables have softened, turning occasionally. Drain.
2 Meanwhile, pulse fish, curry paste, fish sauce, lime leaves, beans, egg and half the coriander in a food processor for 1 minute or until smooth paste forms. Using oiled hands, shape the mixture into four 12cm patties.
3 Heat oil in a large frying pan over medium heat. Cook fish patties for 2 minutes on each side or until cooked through. Drain on paper towel.
Diese Geschichte stammt aus der Issue 72 2021-Ausgabe von The Australian Women's Weekly Food.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent ? Anmelden
Diese Geschichte stammt aus der Issue 72 2021-Ausgabe von The Australian Women's Weekly Food.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden
bake of the month
Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.
ADVANCED - Cooking class
This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!
slow cooker of the month
Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.
4 ways with MUESLI BARS
sensational snack
AIR FRYER budget-busters
Hearty and satisfying recipes that will save you time and money
A table for one
Cooking for one gives you complete freedom to please yourself.
BEGINNER - Cooking class
The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.
Tea party for Mum
It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.
INTERMEDIATE - Cooking class
Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.
Feast around the world
We've got protein covered as we head into the cooler months with international flavours to excite.