Wild crispy hoki fillet fish burger japanese style

Prep time 15 mins
Cooking Time 20 mins
Serves 2

For the Burger

  • 1x 225g pack of MSC certified sustainable hoki fillets such as Birds Eye Hoki Murray
  • River Salt (look for the MSC blue fish tick) 
  • Soft milk or potato burger buns
  • Yuzu mayo 

For the Asian Slaw

  • 3 tablespoons of extra virgin olive oil
  • 1 tablespoon sesame oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon honey 
  • 1 tablespoon soy sauce
  • 1 garlic glove, finely chopped
  • 1 tablespoon grated ginger
  • Pinch of salt
When shopping, look for the MSC blue fish tick on your seafood to know it's sustainable.

The MSC blue fish tick
 
  1. Place all ingredients for the Asian slaw in a bowl and mix well, put aside 
  2. On a medium heat and in a non-stick pan drizzle 2 tablespoons of olive oil. Once hot, place the MSC certified sustainable fish fillets in the pan and cook until golden brown each side. This should only take about 15 mins until cooked through. 
  3. Get your burger buns ready. Toast them if you like. Use a dollop of Asian style mayo and spread on your buns as you like
  4. With a large spoon, scoop a handful of Asian slaw. Drain some of the dressing if needed
  5. Place the MSC certified Hoki fillets on your buns cutting them in half if you need to before putting the burger together 

Ingredients

Method

For the Burger

  • 1x 225g pack of MSC certified sustainable hoki fillets such as Birds Eye Hoki Murray
  • River Salt (look for the MSC blue fish tick) 
  • Soft milk or potato burger buns
  • Yuzu mayo 

For the Asian Slaw

  • 3 tablespoons of extra virgin olive oil
  • 1 tablespoon sesame oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon honey 
  • 1 tablespoon soy sauce
  • 1 garlic glove, finely chopped
  • 1 tablespoon grated ginger
  • Pinch of salt
When shopping, look for the MSC blue fish tick on your seafood to know it's sustainable.

The MSC blue fish tick
 
  1. Place all ingredients for the Asian slaw in a bowl and mix well, put aside 
  2. On a medium heat and in a non-stick pan drizzle 2 tablespoons of olive oil. Once hot, place the MSC certified sustainable fish fillets in the pan and cook until golden brown each side. This should only take about 15 mins until cooked through. 
  3. Get your burger buns ready. Toast them if you like. Use a dollop of Asian style mayo and spread on your buns as you like
  4. With a large spoon, scoop a handful of Asian slaw. Drain some of the dressing if needed
  5. Place the MSC certified Hoki fillets on your buns cutting them in half if you need to before putting the burger together 
Your guide to sustainable seafood

Your guide to sustainable seafood

Find out where to buy, what to look for and the questions to ask.

Learn more
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