Recipe

FISH BURGERS WITH MANGO MAYONNAISE AND SLAW

4
Serves
20MINS
Prep Time
6 MINS
Cook Time
13
Ingredients

Ingredients

  • 3 Qukes® baby cucumbers, thinly sliced
  • 1 Calypso® Mangoes
  • 1/4 cup plain flour
  • 1 1/2 tbs Cajun seasoning
  • 4 x 150g thin white fish fillets, boneless and skinless (like Snapper)
  • 2 tbs olive oil
  • 1/2 lime, juiced
  • 1/2 (2 cups) wombok, shredded
  • 3 green shallots, finely chopped
  • 4 soft round rolls, split (like a Bap Roll)

Calypso® mango Mayonnaise

  • 1 Calypso® Mango
  • 1/3 cup whole egg mayonnaise
  • 2 tbs coriander leaves, chopped

Method

  1. To make mayonnaise, cut, peel and chop the mango. Process or blend until smooth. Transfer to a bowl. Stir in mayonnaise, coriander and season. Refrigerate, covered, until ready to serve.
  2. Combine flour and seasoning in a shallow dish. Coat both sides of the fish, 1 piece at a time shaking off excess. Heat oil in a large, non-stick frying pan over medium-high heat. Cook, the fish in batches for 3 minutes on each side, or until cooked through.
  3. Combine lime juice and 1/3 cup of the mayonnaise in a large bowl. Add the cabbage, Qukes® and shallots. Cut cheeks off mango. Using a large spoon, scoop the flesh from cheeks. Thinly slice mango and add to the cabbage. Toss gently to coat.
  4. To serve, spread bases of rolls each with 1 tablespoon of mayonnaise. Top with fish and slaw. Replace tops. Serve with remaining mayonnaise.
Tip: We used Red Snapper fillets, you can also use perch or basa. The Calypso® mango mayonnaise will keep for 3 days, stored in the fridge.