Each fish burger comes with generous dollop of refreshing home-made salsa and a creamy peri-peri mayonnaise. Corn chips and lime are served on the side.
Yield
6 Servings
Prep Time
15mins
Cook Time
10mins
Difficulty Level
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Each fish burger comes with generous dollop of refreshing home-made salsa and a creamy peri-peri mayonnaise. Corn chips and lime are served on the side.

Ingredients

  • 400 g boneless white fish fillets
  • 1 tbsp olive oil
  • 1 cup mayonnaise
  • 2 tbsps peri-peri sauce
  • 6 long rectangular rolls, halved & toasted
  • Corn chips, halved limes, to serve

SALSA

  • 125 g can corn kernels, drained
  • 2 tomatoes, seeded & finely chopped
  • ¼ cup sliced jalapenos
  • ¼ cup red onions, chopped
  • 1 tbsp coriander, roughly chopped
  • 1 tbsp lime juice
  • 1 tbsp olive oil
01.

Slice fish into six pieces. Season.

02.

In a large frying pan, heat oil on medium. Cook fish 3 to 4 mins each side until cooked. Keep warm.

03.

SALSA: In a small bowl, combine all ingredients. Season to taste.

04.

In another small bowl, combine mayonnaise and peri-peri sauce. Season to taste and set aside.

05.

Spread each roll base with peri-peri mayonnaise. Top with a fish fillet and a dollop of salsa. Cover with tops of rolls. Serve with corn chips and lime.

TIP: We used fish fillets of bream for our burgers. If there are bones, remove them with tweezers.

Photo: Rob Shaw/Bauer

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