Using sustainable sourced seafood
When shopping for your ingredients, look for seafood with the MSC blue label, to ensure you are helping to protect the ocean environment for future generations.
Prep time
15 mins
Cooking Time
20 mins
Serves
2
Ingredients
For the Burger
- 1x 225g pack of MSC certified sustainable hoki fillets
- Salt
- Soft milk or potato burger buns
- Yuzu mayo (or your favourite Asian-style mayonnaise)
For the Asian Slaw
- 1 cup finely shredded red cabbage
- 1 medium carrot, julienned or grated
- 3 tablespoons 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
Method
- Prepare the Asian slaw: Place the shredded red cabbage and julienned carrot in a bowl. Add the olive oil, sesame oil, vinegar, honey, soy sauce, garlic, ginger and salt. Mix well until the vegetables are evenly coated. Set aside to marinate while you prepare the fish.
- Grill the fish: Lightly brush the hoki fillets with olive oil and grill on a barbecue or grill pan over medium heat. Cook for around 6–7 minutes per side, or until golden brown and cooked through. Season with a pinch of salt.
- Prepare the burger buns and assemble the burger: Toast the burger buns lightly if desired. Spread yuzu mayo and spread on each bun as you like. With a spoon, add a handful of Asian slaw. Drain some of the dressing if needed. Place the MSC certified hoki fillete on top, cutting it to fit the bun if necessary.
- Serve: Cover with the top bun and serve immediately.
Top tip for eco-friendly grilling: Choose natural lump charcoal instead of briquette to cut emissions. Keep the lid closed to save energy and cook your fish more evenly. For more tips please visit our Foodie's Guide.
