Fish
Fragrant and fiery turmeric salmon makes a lively filling for a lighter take on burger night. Topped with a zesty coriander chutney and served with golden chips, these buns are an addictive, guilt-free indulgence.
Preheat oven to 200°C fan-forced. Cut potatoes into wedges. Place on a lined baking tray and drizzle with vegetable oil. Season with salt and pepper and bake for 25 minutes or until golden
Place fish, sambal oelek, coconut cream and turmeric in a bowl, season with salt and set aside to marinate while preparing the other ingredients.
Finely chop eschalot. Rinse coriander, roughly chop leaves and finely chop stems. Zest and juice lime. Peel and grate ginger.
Place coriander stems and leaves, fish sauce, lime zest and juice, ginger and eschalot in a bowl and mix to combine.
Heat a large frypan over medium heat. Add fish with the marinade and cook for 8 minutes or until slightly caramelised and cooked through. Allow fish to rest for 5 minutes before flaking into large pieces.
Carefully separate lettuce leaves. Toast buns in a clean, dry frypan over medium heat for 1 minute or until golden. Top buns bases with lettuce, fish and spoon over coriander chutney. Replace bun tops and serve with chips.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami
