Trevally is readily available in New Zealand and is often priced well, but for some reason some people seem to be a bit weary of it. It is a firm, dense, slightly oily fish, which I think is great in curries and fish cakes and also smokes well.
Trevally has a stronger flavour than many other fish so teams well with assertive flavours as in this burger.
Trevally, Bacon & Asparagus Burgers
The secret to these fish patties is to finely chop the fish with a knife not mince it in a food processor.
The uncooked fish patties can be made and refrigerated for up to 6 hours.
500g trevally fillets
2 rashers bacon, finely chopped
1 tbsp finely chopped fresh dill
1 tbsp finely chopped fresh coriander
1 tsp grated lemon rind
sea salt and freshly ground pepper
¼ cup mayonnaise
4 rolls of your choice, split and toasted, if desired
mixed leaves, for serving
cooked asparagus spears, for serving
1 Finely chop fish, by cutting into thin strips, then stacking strips and cutting into small dice. Add chopped bacon to fish
mixture, then chop until fish and bacon are finely chopped and well mixed.
2 Transfer fish to a bowl, add dill, coriander, lemon rind, a good squeeze of lemon juice and a good grind of salt and black pepper.
Using your hands, mix to combine.
3 Turn fish mixture on work surface and shape into four
evenly-sized patties. Place patties on a plate lined with baking paper and chill for at least 30 minutes.
4 Place mayonnaise in a small bowl, add a squeeze of lemon juice and mix to combine.
5 Heat a non-stick pan over a medium-high heat, add a little oil and cook fish patties for 3-4 minutes each side or until browned and cooked through.
6 To assemble, spread bottom half of each roll with a little mayonnaise, then top with leaves, fish patty, asparagus, a dollop of mayonnaise and top half of roll.
Happy cooking and eating.
Recipe by Rachel Blackmore
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