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Ingredients

+

Fish

Batter

Coleslaw 

Assembly


Golden, crispy hake fillet takes centre stage in this vibrant Thai–inspired burger. Coated in a light, crunchy batter and layered into a soft bun, the fish is paired with crisp cabbage and carrot slaw for freshness and texture. Coriander adds a fragrant lift, while tangy mayonnaise and tartare sauce bring creamy richness. The result is a bold, satisfying burger that captures the lively flavours and textures of modern street food.

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Preparation

  1. Fish

    1. Dust the fish with cake flour and Robertsons Fish Spice.
  2. Batter

    1. In a bowl, sieve cake flour, Knorr Professional Original Chicken Breading and baking powder and add the sparkling water or beer and mix with a whisk. 
    2. Dip the seasoned fish fillet into the batter mix and deep fry at 170 °C until golden brown.
  3. Coleslaw 

    1. Mix together the shredded cabbage, grated carrot and Hellmann’s Tangy Mayonnaise.
  4. Assembly

    1. Toast the hamburger bun. 
    2. Add 14 g lettuce leaves and 1 g of coriander leaves to each bun. 
    3. Add 50 g of coleslaw mix and a portion of battered fish. 
    4. Spread 15 g of Knorr Professional Tartare Sauce onto the lid of the bun and close burger. 
    5. Serve with chips.
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