serves
1
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
1
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Episode 8
episode • The Streets With Dan Hong • cooking • 25m
G
episode • The Streets With Dan Hong • cooking • 25m
G
Ingredients
- 200 g white fish fillets (i’ve used ling fillets)
- ¾ cup panko crumbs
- 1 egg, beaten for egg wash
- ½ cup flour
- 2 tbsp vegetable oil
Spicy tartar sauce
- 1 hard boiled egg, chopped
- 2 tbsp Japanese mayonnaise
- 1½ tbsp sriracha
- 2 tbsp dill pickles, chopped
- 1 tbsp capers, chopped
- 1 spring onion, finely sliced
To serve
- 2 slices American burger cheese
- 2 slices soft white bread, 2cm thick
- ⅓ cup iceberg lettuce, thinly shredded
- 1 tbsp Japanese mayonnaise
Instructions
- Crumb the fish fillet by dusting in flour, dipping in the egg wash and coating in panko.
- Add the oil in a medium frypan over medium heat. Shallow fry the fish for 6-8 minutes, frying on both sides, or until golden brown. Set aside on a wire rack to cool slightly.
- Spread Japanese mayonnaise on 1 side of each slice of bread. Add to a large frypan over medium heat and toast for 2 minutes or until golden. Layer American cheese on 1 piece of bread, followed by the fried fish, sauce, and topped with the second piece of bread. Slice in half to serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Episode 8
