CRISPY SESAME FISH BURGER WITH LIME MAYO
Make a four star fish finger sandwich by serving crisp pieces of cod, haddock or pollock in a roll with coriander mayo and avocado
Provided by Cassie Best
Categories Lunch, Main course
Time 40m
Yield Makes 2
Number Of Ingredients 11
Steps:
- Cut the fish into 4 chunky fingers. Put the flour in a bowl with some seasoning, put the egg in another bowl, and the breadcrumbs and sesame seeds in a third. Dust the fish fingers in flour, then dip in egg and, finally, coat in breadcrumbs. Chill for 10 mins, if you have time.
- Heat a drizzle of oil in a frying pan and cook the fish fingers for 3-4 mins each side until golden and cooked through, adding a drizzle more oil if the pan looks too dry.
- Meanwhile, stone, peel and slice the avocado, squeeze over a little of the lime juice to prevent it from turning brown, then mix the remaining lime juice and coriander into the mayonnaise.
- To serve, spread a little mayo over the base of each bun, top with 2 fish fingers, a few slices of avocado and the bun lid. Serve the remaining mayo on the side.
Nutrition Facts : Calories 706 calories, Fat 34 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 39 grams protein, Sodium 1.7 milligram of sodium
ISLAND AHI BURGERS WITH CILANTRO-CHILE-LIME SAUCE
Steps:
- Sauce: Char peppers over gas flame or under broiler until blistered on all sides. Enclose in a paper bag and let stand 15 minutes. Peel peppers, remove stem and seeds, and dice. Measure 1/4 cup diced peppers into a small bowl and add mayonnaise, sour cream, cilantro, lime juice, ginger, garlic, and salt; stir well.
- Burgers: Meanwhile, in large bowl, beat egg and stir in panko, soy sauce, sugar, sesame oil, ginger, garlic, lime juice and zest, red pepper flakes, and salt. Add ahi and combine gently; form 4 patties.
- Heat vegetable oil on nonstick griddle over medium-high heat. Add patties and cook 3 to 4 minutes per side. Toast rolls under broiler during last few minutes of cooking. Spread sauce on roll bottom and top with onion, tomato, sprouts, and additional sauce. Add roll tops and devour.
WHOLE FRIED FISH WITH GRILLED LIME, CILANTRO AND GINGER VINAIGRETTE
Provided by Michael Symon : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat a grill pan over medium-high heat. Add the limes cut-side down and cook until deeply charred, 5 to 8 minutes.
- In a mixing bowl, whisk together the olive oil, rice vinegar, honey, grated ginger, soy sauce and fish sauce. Season with salt and pepper, then set aside.
- Add the frying oil to a cast-iron skillet large enough so the oil comes no more than halfway up the skillet sides. Heat the oil over medium-high heat. Add the jalapeno and 2-inch piece ginger to the oil.
- Place the fish on a cutting board and pat dry with paper towels. Make slashes crosswise on a diagonal along the body of the fish every 2 inches on both sides, cutting all the way down to the bone. Season the fish generously inside and out with salt. Mix together the rice flour, coriander, lime zest and 1 tablespoon salt in a shallow bowl. Dredge the fish in the seasoned rice flour.
- When the oil is 350 degrees F, grip a fish firmly by the tail and carefully lower head-first into the skillet, making sure to lay it down away from you. Repeat with the other fish. Fry until the flesh on the bottom side is cooked through and the skin is deeply browned and crisp, about 4 minutes. While the fish are frying, baste the inside of the heads with hot oil periodically.
- Use tongs and a fish spatula to carefully turn both fish over. Fry until the flesh on the second side is cooked through and the skin is deeply browned and crisp, about 4 minutes. Transfer to a wire rack and season both sides with more salt.
- To serve: Place both fish on a platter. Spoon the ginger vinaigrette over the top and around the fish. Garnish with cilantro and scallions and place the grilled limes around the edges.
LIME AND GINGER FISH BURGERS
Make and share this Lime and Ginger Fish Burgers recipe from Food.com.
Provided by Sonya01
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Zest and juice the lime and set aside. Combine fish and half of the lime juice in a medium bowl; Squeeze half of the ginger between 2 dessertspoons allowing the juices to fall into the bowl with the lime juice; set aside.
- Arrange 3 shallow bowls on the bench and place flour, salt and pepper in one. The lightly beaten eggs and Tabasco in the 2nd one and the breadcrumbs in the third bowl.
- Dip fish fillets into the flour mixture, then into the egg and finally into the breadcrumb mixture, ensuring they are completely coated in all 3 layers.
- Heat peanut oil in a large frying pan and cook crumbed fish fillets 45 seconds each side or until just cooked through; drain on absorbent paper.
- Meanwhile, combine mayonnaise, the juice from the remaining ginger, the remaining lime juice and zest and a little more Tabasco in a small bowl.
- Spread mayo over the cut sides of each damper roll. Top with salad leaves and finally with 3-4 cooked fish fillets. Drizzle the fish with a little sweet chilli sauce. Squeeze over more lime juice if desired and eat immediately.
Nutrition Facts : Calories 526.3, Fat 19.6, SaturatedFat 3.4, Cholesterol 115.9, Sodium 822.5, Carbohydrate 73.1, Fiber 3.4, Sugar 5.8, Protein 14.5
LIME & GINGER BARS
This tangy teatime bake can be served as an alternative to cheesecake for dessert, served with a dollop of cream
Provided by Jane Hornby
Categories Afternoon tea
Time 50m
Yield Makes 12-14 bars
Number Of Ingredients 6
Steps:
- Line a 18 x 23 cm roasting tin with foil, then lightly grease. Heat oven to 180C/160C fan/gas 4 and put a baking sheet in to heat up. Crush the biscuits until very fine.
- Mix the crumbs and butter together well, then press into the bottom of the tin, squashing down firmly. Slide tin onto the baking sheet and bake for 20 mins until very dark golden all over.
- Meanwhile, make the filling. Stir the flour and sugar together, make a well in the middle, then work in the eggs and yolk until smooth. Mix in the lime zest and juice. Pour the filling onto the hot base, return to the oven and turn the heat down to 160C/140C fan/gas 3. Bake for 20 mins or until set in the middle. Cool on a wire rack, then cut into bars.
Nutrition Facts : Calories 200 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 21 grams sugar, Protein 2 grams protein, Sodium 0.2 milligram of sodium
COCONUT & LIME FISH
Bake white fish in an aromatic paste of chilli, ginger, coriander, lime and creamed coconut, for a quick, Asian-inspired midweek meal
Provided by Katy Greenwood
Categories Dinner, Fish Course, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Zest and juice the limes. In the small bowl of a food processor, whizz together the lime zest and juice with the remaining ingredients, except the fish, until a smooth paste forms. Taste and add a little more fish sauce if you feel it is needed.
- Put the fish on a baking tray and spread over the coconut mixture. Bake in the oven for 15-20 mins until the fish is cooked through. Serve with steamed rice and thin-stemmed broccoli.
Nutrition Facts : Calories 307 calories, Fat 18 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.4 milligram of sodium
LIME AND GINGER FISH FILLETS
My favourite flavours combine to make this succulent and healthy fish dish. Perfect for BBQs when you want something other than steak and sausages.
Provided by dale7793
Categories Lunch/Snacks
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine the oil, ginger, spring onions, garlic, sugar, vinegar, fish sauce, lime rind and juice in a small bowl and mix well.
- Place fish fillets in a single layer in a large shallow dish.
- Pour the ginger mixture over the fish.
- Cover and marinate in fridge for 1 hour.
- Place each fish fillet onto a piece of lightly oiled foil.
- Top each one with some of the ginger mixture from the dish and some lime leaves.
- Fold in the edges of the foil and enclose fish well.
- Cook the packets on a grill or BBQ for about 15 minutes or until cooked through (cooking time will depend on the heat of your grill and thickness of fish).
- Open the top of each packet and sprinkle with herbs and garnish with a lime wedge.
- Goes well with stir-fried Asian vegetables and rice.
SALMON & GINGER FISH CAKES
Create a complete superhealthy supper with these light, Asian-style fish cakes and sweet potato chips
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 45m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the chips in a roasting tin with 1 tsp oil. Season and bake for 20-25 mins.
- Chop the salmon as finely as you can and place in a bowl with the ginger, lime zest and seasoning. Heat 1 tsp oil in a non-stick pan and soften the spring onions for 2 mins. Stir into the salmon, mix well and shape into 4 patties.
- Heat remaining oil in the pan and cook the patties for 3-4 mins each side until golden and cooked through. Cover with a lid and leave to rest for a few mins. Serve 2 patties each with the chips, mayo and lime wedges for squeezing.
Nutrition Facts : Calories 463 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 0.32 milligram of sodium
ROASTED SALMON WITH GINGER-LIME BUTTER
Wild Pacific salmon is available in spring and summer, and the flavor is phenomenal. It definitely tastes better than farmed salmon and is always a better choice, sustainably speaking. Though it is expensive, think of it as a seasonal treat. Whether you choose wild king salmon, coho or sockeye, take care not to overcook it.
Provided by David Tanis
Categories dinner, weeknight, seafood, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Lay the salmon on a rimmed baking sheet, and season with salt and pepper. Heat oven to 350 degrees.
- Make the ginger-lime butter: In a small bowl, combine softened butter, ginger, lime zest, lemon zest and lime juice. Add salt and pepper to taste, and stir well to combine.
- Transfer salmon, uncovered, to the oven to cook for about 8 minutes. Check the salmon once or twice as it cooks. Depending on the thickness of the fish, it should be fully cooked when little white juices appear on the surface - moist and yielding with big flakes when probed. It may take 10 minutes for thick fillets.
- As the salmon cooks, put 2 tablespoons ginger-lime butter in a wide deep skillet or large pot over medium heat. When butter is melted, add spinach and a pinch of salt. Put on the lid and turn heat to medium-high. (You may need to add the spinach in batches.) After 2 minutes, remove lid and stir spinach to help it wilt. When all spinach is wilted, turn off the heat.
- Transfer salmon to a platter or divide among individual plates. Smear the remaining ginger-lime butter on the fish. Surround with wilted spinach and lime wedges, and top with scallions.
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THAI STYLE FISH BURGERS - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
5/5 (1)Total Time 16 minsCategory DinnerCalories 566 per serving
- Place the chillies, lemongrass paste, fish sauce, sugar, salt, cumin, spring onions, kaffir lime leaves, garlic and ginger into a food processor. Pulse until well chopped. Add the salmon fillets and coriander then pulse a few times until the salmon breaks down and everything is combined.
- Shape the mixture into four balls using your hands. Place them on a plate and heat up the griddle.
- Brush half the oil on the salmon burgers and the rest of the oil on the griddle. Place the burgers on the griddle and flatten slightly with a spatula. Cook for 2-3 minutes until griddle lines appear, then turn over and cook again for a further 2-3 minutes until cooked in the middle (you can open one up to check).
- Place the buns on plates. Top with the salad leaves and strips of carrot. Add the burgers, cucumber strips and onion slices, then drizzle on the chilli sauce before putting the top of the bun on the burger.
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