eCook Meal
Asian Fusion Trout Fish Cake Burger
with a soy glaze, wasabi mayo & Chinese 5 spice baby potatoes
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R91.55
for 4 servings · R22.89 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
-
Baby Potatoes needs 1 kgBaby Potatoes 700 g 700 g at R24.99 · 1.43× packR35.70
-
Shredded Cabbage needs 400 gChinese Cabbage 350 g 350 g at R28.99 · 1.14× packR33.13
-
Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
Not in the Woolies basket — source these elsewhere:
- Smoked Trout Fish Cakes
- Ong’s Sweet Indonesian Soy Sauce
- Kewpie Mayo
- Cape Herb & Spice Chinese 5 Spice
- Wasabi Powder
- Rice Wine Vinegar
- Hamburger Buns
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Asian Fusion Trout Fish Cake Burger?
The preparation time for Asian Fusion Trout Fish Cake Burger with a soy glaze, wasabi mayo & Chinese 5 spice baby potatoes is between 30 and 50 minutes.
What is the total time required to make Asian Fusion Trout Fish Cake Burger with a soy glaze, wasabi mayo & Chinese 5 spice baby potatoes?
The total time required to make Asian Fusion Trout Fish Cake Burger with a soy glaze, wasabi mayo & Chinese 5 spice baby potatoes is between 40 and 60 minutes.
How many servings does Asian Fusion Trout Fish Cake Burger provide?
4 servings
What are the main ingredients in Asian Fusion Trout Fish Cake Burger?
Baby Potato, Cabbage, Cape Herb & Spice Chinese 5 Spice, Fish, Hamburger Bun, Kewpie Mayo, Ong's Sweet Indonesian Soy Sauce, Radish, Rice Wine Vinegar, Smoked Trout Fish Cakes, Spring Onion, Wasabi Powder
What is the nutritional information of Asian Fusion Trout Fish Cake Burger?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Asian Fusion Trout Fish Cake Burger?
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! 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. 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. 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! 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.
What should be prepared from my kitchen to make Asian Fusion Trout Fish Cake Burger?
Baby Potato, Cabbage, Cape Herb & Spice Chinese 5 Spice, Fish, Hamburger Bun, Kewpie Mayo, Ong's Sweet Indonesian Soy Sauce, Radish, Rice Wine Vinegar, Smoked Trout Fish Cakes, Spring Onion, Wasabi Powder
How many calories does Asian Fusion Trout Fish Cake Burger have?
calories
How much fat content does Asian Fusion Trout Fish Cake Burger have?
grams