Mexican Fish Burger
with Kumara Fries & Smokey Aioli
- Fish
- Gluten
- Soy
- Eggs
- Milk
- May contain traces of allergens
- Peanuts
- Traces of Tree Nuts
- Sesame
- Sulphites
Bite into a flavour explosion with these feisty fish burgers. Our special Mexican seasoning will transform this catch of the day into a smokey fiesta for your mouth! Never fear, the addition of cooling cucumber, tomato and a side of kumara fries will be just the right thing to balance out that flavour kick.
Ingredients
2 unit
Kumara
1 unit
tomato
1 unit
cucumber
1 packet
white fish fillets
(Contains: Fish; )
1 sachet
Mexican Fiesta spice blend
2 unit
Butter Burger Buns
(Contains: Gluten, Soy, Eggs, Milk; May be present: Peanuts, Tree Nuts, Sesame, Sulphites)
1 tub
Smokey Aioli
(Contains: Soy, Eggs; )
1 bag
salad leaves
Not included in your delivery
olive oil
Nutrition Values
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the kumara (unpeeled) into 1cm fries. TIP: Cut the kumara to the correct size so it cooks in the allocated time. Place the kumara on an oven tray lined with baking paper, drizzle with olive oil, season with salt and pepper and toss to coat. Spread out in a single layer and bake until golden, 20-25 minutes.
While the fries are baking, thinly slice the tomato and cucumber into rounds. Cut the white fish fillets in half widthways (so they fit on the burger buns).
SPICY! The spice blend is hot, use less if you're sensitive to heat. Spread the Mexican Fiesta spice blend over a plate. Season with salt and pepper. Add the fish fillets to the spice mix, tossing to coat. Transfer to a separate plate.
When the fries have 10 minutes cook time remaining, heat a large frying pan with enough olive oil to coat the base of the pan over a medium-high heat. When the oil is hot, add the fish fillets and cook until golden and just cooked through, 1-2 minutes each side. TIP: Flip the fillets gently to prevent them breaking up in the pan. TIP: The fish is cooked through when it turns from translucent to white. TIP: Add extra oil if needed so the fish doesn't stick to the pan. Transfer to a plate lined with paper towel.
While the fish is cooking, place the burger buns directly onto the wire racks of the oven and bake until heated through, 3 minutes.
Slice the burger buns in half. Build your burgers by spreading the base of the buns with smokey aioli. Top with the Mexican fish, the sliced tomato, cucumber and mixed salad leaves. Serve the kumara fries on the side.
