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, drizzle with oil and season with salt and pepper. Bake for 25 minutes or until golden. While chips are baking, continue with step 2.
Place fish, sweet chilli sauce, coconut milk and turmeric in a bowl, season with salt and set aside to marinate while continuing with recipe.
Finely chop eschalot. Rinse coriander, roughly chop leaves and finely chop stems. Finely zest and juice lime. Peel and grate finely ginger.
Place coriander stems and leaves, fish sauce, lime zest and juice, ginger and eschalot in a bowl and mix to combine.
Heat frypan over medium heat. Add fish, reserving remaining marinade, and cook for 5 minutes or until slightly caramelised. Stir through remaining marinade and cook for a further 3 minutes or until sauce has reduced slightly. Remove from heat. Using tongs, remove skin from fish and discard. Flake fish into large pieces and stir to coat in sauce.
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.