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
Steps
Slice fish into six pieces. Season.
In a large frying pan, heat oil on medium. Cook fish 3 to 4 mins each side until cooked. Keep warm.
SALSA: In a small bowl, combine all ingredients. Season to taste.
In another small bowl, combine mayonnaise and peri-peri sauce. Season to taste and set aside.
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