Last weekend the kingfish at Tangaroa Seafoods looked lovely and fresh, but the fillets were odd shapes so I decided the best thing to do with them would be to make burgers – in my view it is hard to beat finely hand chopped fish with some seasonings shaped into
patties, pan-fried and put in a bun with some salad leaves, tomatoes and a lemony mayo – a deliciously simple summer dinner.
Kingfish Burgers with Lemony Mayo
4 bread rolls of your choice, split
1-2 tomatoes, sliced
mixed salad leaves
500g fresh kingfish fillets
1 small red onion, minced
1 clove garlic, minced
1 egg white
½ cup panko bread crumbs
sea salt and ground black pepper
½ cup mayonnaise
1 tsp grated lemon zest
2 tbsp lemon juice
1 Finely chop kingfish – for the best texture it is best to do this by hand. Set aside. Place egg white in a bowl and whisk lightly with a fork. Add onion, garlic, breadcrumbs, a squeeze of lemon juice and a good grind of salt and black pepper. Add kingfish and mix gently to combine. Shape mixture into four even sized patties, place on a plate lined with plastic food warp and chill for 30 minutes or until ready to cook.
2 To make mayonnaise, place mayonnaise, lemon zest and juice in a small bowl and mix to combine. Set aside until ready to use.
3 Heat a heavy-based frying pan over a medium-high heat, add a little oil and swirl to coat base of pan. Add patties and cook for 3-4 minutes each side or until brown and cooked through.
4 To serve, spread each cut side of roll with a little
mayonnaise, top bottom half of each roll with leaves and tomato slices, a patty and a small dollop of the remaining mayonnaise and
finally the top of the roll.
To chop the fish: Cut into thin strips, then stack strips and cut into small dice.
Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Mixed salad leaves: JJ’s Organics – Napier; Onions, garlic, lemons and tomatoes: Krismaw Gardens – Hastings; Rolls: The Love N Oven – Napier Urban Food Market; Eggs: Verry Best Eggs – Napier; Olive oil: The Village Press –
Hastings; Store Cupboard Ingredients: mayonnaise, panko breadcrumbs, sea salt, black pepper.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’ Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?
Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.
[email-subscribers namefield=”YES” desc=”” group=”Public”]
Another fish burger you might like to try: