Indulge in this totally unique burger, double-stacked with sweet-soy-glazed smoked trout fish cakes. It’s a food fiesta in your mouth! With flavour kicks from wasabi-infused mayo, tangy pickled radish and cabbage, and potatoes roasted in Chinese 5 spice.
Asian Fusion Trout Fish Cake Burger
Asian Fusion Trout Fish Cake Burger
with a soy glaze, wasabi mayo & Chinese 5 spice baby potatoes
Hands on Time: 30 - 50 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Potatoes
- Cape Herb & Spice Chinese 5 Spice
- Fish
- Hamburger Bun
- Hamburger Buns
- Kewpie Mayo
- Ong's Sweet Indonesian Soy Sauce
- Radish
- Rice Wine Vinegar
- Shredded Cabbage
- Smoked Trout Fish Cakes
- Spring Onion
- Spring Onions
- Wasabi Powder
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter (optional)
SPUD-TACULAR!
Preheat the oven to 200°C. Boil the kettle. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil, the Chinese 5 Spice to taste, and some seasoning. Roast in the hot oven for 25-30 minutes until crispy on the outside and soft on the inside, shifting halfway.
IN A PICKLE
Place the vinegar in a salad bowl with 10ml of boiling water. Mix in 5ml of a sweetener of choice until dissolved to form a pickling liquid. Place the radish half-moons in a separate bowl. Toss through ¼ of the pickling liquid until coated. Place the shredded cabbage and sliced spring onion in the bowl containing the remaining pickling liquid, and toss to coat. Set both bowls aside to pickle. Place the mayo in a small bowl and mix in the wasabi powder to taste until well combined. If necessary, loosen with water in 5ml increments until a runny paste is formed. Set aside for serving.
WARM THE BUN
When the potatoes have about 10 minutes remaining, place a pan over a medium-high heat with a knob of butter or drizzle of oil. When hot, place the halved bun in the pan, cut-side down. Toast for about 2 minutes until browned and crisp. Remove from the pan and set aside for serving.
SWEET & UMAMI
Return the pan to a medium-high heat with another drizzle of oil if necessary. Pat the fish cakes dry with paper towel. When the pan is hot, fry on one side for 2 minutes until golden. Flip and baste with the Indonesian soy sauce. Fry for another 2 minutes until warmed through, basting continuously. (They’re precooked, so only need to be heated up!) Remove from the pan and set aside to rest for 2 minutes, reserving the sauce in the pan for serving. Drain the pickling liquid from the radish – lose it or reuse it!
WOWEE...
Drizzle the remaining sauce from the pan on the bottom half of the bun. Pile on some pickled slaw and top with the glazed fish cakes. Slather the wasabi mayo on the other bun half and close up the burger. Plate the crispy potatoes and remaining slaw on the side. Serve with any remaining wasabi mayo for dunking. Indulge yourself, Chef!
Baby Potatoes - 250g
Cape Herb & Spice Chinese 5 Spice - 2,5ml
Rice Wine Vinegar - 30ml
Radish - 20g
Shredded Cabbage - 100g
Spring Onion - 1
Kewpie Mayo - 30ml
Wasabi Powder - 7,5ml
Hamburger Bun - 1
Smoked Trout Fish Cakes - 2
Ong's Sweet Indonesian Soy Sauce - 15ml
SPUD-TACULAR!
Preheat the oven to 200°C. Boil the kettle. Spread out the halved baby potatoes on a roasting tray in a single layer. Coat in oil, the Chinese 5 Spice to taste, and some seasoning. Roast in the hot oven for 25-30 minutes until crispy on the outside and soft on the inside, shifting halfway.
IN A PICKLE
Place the vinegar in a salad bowl with 15ml of boiling water. Mix in 10ml of a sweetener of choice until dissolved to form a pickling liquid. Place the radish half-moons in a separate bowl. Toss through ¼ of the pickling liquid until coated. Place the shredded cabbage and sliced spring onion in the bowl containing the remaining pickling liquid, and toss to coat. Set both bowls aside to pickle. Place the mayo in a small bowl and mix in the wasabi powder to taste until well combined. If necessary, loosen with water in 5ml increments until a runny paste is formed. Set aside for serving.
WARM THE BUNS
When the potatoes have about 10 minutes remaining, place a pan over a medium-high heat with a knob of butter or drizzle of oil. When hot, place the halved buns in the pan, cut-side down. Toast for about 2 minutes until browned and crisp. Remove from the pan and set aside for serving.
SWEET & UMAMI
Return the pan to a medium-high heat with another drizzle of oil if necessary. Pat the fish cakes dry with paper towel. When the pan is hot, fry on one side for 2 minutes until golden. Flip and baste with the Indonesian soy sauce. Fry for another 2 minutes until warmed through, basting continuously. (They’re precooked, so only need to be heated up!) Remove from the pan and set aside to rest for 2 minutes, reserving the sauce in the pan for serving. Drain the pickling liquid from the radish – lose it or reuse it!
WOWEE...
Drizzle the remaining sauce from the pan on the bottom halves of the buns. Pile on some pickled slaw and top with the glazed fish cakes. Slather the wasabi mayo on the other bun halves and close up the burger. Plate the crispy potatoes and remaining slaw on the side. Serve with any remaining wasabi mayo for dunking. Indulge yourself, Chef!
Baby Potatoes - 500g
Cape Herb & Spice Chinese 5 Spice - 5ml
Rice Wine Vinegar - 60ml
Radish - 40g
Shredded Cabbage - 200g
Spring Onions - 2
Kewpie Mayo - 60ml
Wasabi Powder - 15ml
Hamburger Buns - 2
Smoked Trout Fish Cakes - 4
Ong’s Sweet Indonesian Soy Sauce - 30ml
SPUD-TACULAR!
Preheat the oven to 200°C. Boil the kettle. Spread out the halved baby potatoes on a roasting tray in a single layer. To make sure they do get crispy, don’t overcrowd the tray – use two trays if necessary. Coat in oil, the Chinese 5 Spice to taste, and some seasoning. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
IN A PICKLE
Place the vinegar in a salad bowl with 20ml of boiling water. Mix in 15ml of a sweetener of choice until dissolved to form a pickling liquid. Place the radish half-moons in a separate bowl. Toss through ¼ of the pickling liquid until coated. Place the shredded cabbage and sliced spring onion in the bowl containing the remaining pickling liquid, and toss to coat. Set both bowls aside to pickle. Place the mayo in a small bowl and mix in the wasabi powder to taste until well combined. If necessary, loosen with water in 5ml increments until a runny paste is formed. Set aside for serving.
WARM THE BUNS
When the potatoes have about 10 minutes remaining, place a large pan over a medium-high heat with a knob of butter or drizzle of oil. When hot, place the halved buns in the pan, cut-side down. Toast for about 2 minutes until browned and crisp. Remove from the pan and set aside for serving. You may need to do this step in batches.
SWEET & UMAMI
Return the pan to a medium-high heat with another drizzle of oil if necessary. Pat the fish cakes dry with paper towel. When the pan is hot, fry on one side for 2 minutes until golden. Flip and baste with the Indonesian soy sauce. Fry for another 2 minutes until warmed through, basting continuously. (They’re precooked, so only need to be heated up!) Remove from the pan and set aside to rest for 2 minutes, reserving the sauce in the pan for serving. Drain the pickling liquid from the radish – lose it or reuse it!
WOWEE...
Drizzle the remaining sauce from the pan on the bottom halves of the buns. Pile on some pickled slaw and top with the glazed fish cakes. Slather the wasabi mayo on the other bun halves and close up the burger. Plate the crispy potatoes and remaining slaw on the side. Serve with any remaining wasabi mayo for dunking. Indulge yourself, Chef!
Baby Potatoes - 750g
Cape Herb & Spice Chinese 5 Spice - 7,5ml
Rice Wine Vinegar - 85ml
Radish - 60g
Shredded Cabbage - 300g
Spring Onions - 3
Kewpie Mayo - 90ml
Wasabi Powder - 22,5ml
Hamburger Buns - 3
Smoked Trout Fish Cakes - 6
Ong’s Sweet Indonesian Soy Sauce - 45ml
SPUD-TACULAR!
Preheat the oven to 200°C. Boil the kettle. Spread out the halved baby potatoes on a roasting tray in a single layer. To make sure they do get crispy, don’t overcrowd the tray – use two trays if necessary. Coat in oil, the Chinese 5 Spice to taste, and some seasoning. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
IN A PICKLE
Place the vinegar in a salad bowl with 25ml of boiling water. Mix in 20ml of a sweetener of choice until dissolved to form a pickling liquid. Place the radish half-moons in a separate bowl. Toss through ¼ of the pickling liquid until coated. Place the shredded cabbage and sliced spring onion in the bowl containing the remaining pickling liquid, and toss to coat. Set both bowls aside to pickle. Place the mayo in a small bowl and mix in the wasabi powder to taste until well combined. If necessary, loosen with water in 5ml increments until a runny paste is formed. Set aside for serving.
WARM THE BUNS
When the potatoes have about 10 minutes remaining, place a large pan over a medium-high heat with a knob of butter or drizzle of oil. When hot, place the halved buns in the pan, cut-side down. Toast for about 2 minutes until browned and crisp. Remove from the pan and set aside for serving. You may need to do this step in batches.
SWEET & UMAMI
Return the pan to a medium-high heat with another drizzle of oil if necessary. Pat the fish cakes dry with paper towel. When the pan is hot, fry on one side for 2 minutes until golden. Flip and baste with the Indonesian soy sauce. Fry for another 2 minutes until warmed through, basting continuously. (They’re precooked, so only need to be heated up!) Remove from the pan and set aside to rest for 2 minutes, reserving the sauce in the pan for serving. Drain the pickling liquid from the radish – lose it or reuse it!
WOWEE...
Drizzle the remaining sauce from the pan on the bottom halves of the buns. Pile on some pickled slaw and top with the glazed fish cakes. Slather the wasabi mayo on the other bun halves and close up the burger. Plate the crispy potatoes and remaining slaw on the side. Serve with any remaining wasabi mayo for dunking. Indulge yourself, Chef!
Baby Potatoes - 1kg
Cape Herb & Spice Chinese 5 Spice - 10ml
Rice Wine Vinegar - 125ml
Radish - 80g
Shredded Cabbage - 400g
Spring Onions - 4
Kewpie Mayo - 120ml
Wasabi Powder - 30ml
Hamburger Buns - 4
Smoked Trout Fish Cakes - 8
Ong’s Sweet Indonesian Soy Sauce - 60ml
Woolies Products in this dish
