Crumbed barramundi burger with lime and black pepper slaw

These crumbed barramundi burgers from Joel Bennetts are a modern twist on the classic fish burger you might find at your local fishmongers. With a lime and black pepper slaw and a Japanese-inspired wasabi tartare sauce, this is a seafood showstopper to impress your friends and family with.

Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

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episode • The Cook Up with Adam Liaw • 

cooking • 

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Ingredients

• 4 x 110 g skinless barramundi fillets
• ½ cup plain flour
• 2 eggs, beaten
• 2 cups panko breadcrumbs
• vegetable oil, for deep-frying
• butter, for spreading
• 4 brioche burger buns
• ¼ white cabbage, finely shaved
• 1 lime, juiced
• extra virgin olive oil, for drizzling
• salt and black pepper

For the wasabi tartare sauce 

• 2 tbsp capers
• 2 tbsp cornichons, finely sliced
• 2 tbsp flat-leaf parsley leaves, finely chopped
• 2 tbsp eschallots, finely chopped
• 125 ml Japanese mayonnaise
• 1 tsp wasabi paste

Instructions

1. Place barramundi fillets between two sheets of baking paper and gently pound with a meat mallet or rolling pin to an even thickness.
   
2. Make a crumbing station with three shallow bowls filled consecutively with plain flour, beaten eggs and panko breadcrumbs. Dip the fish fillets into the flour, turning to coat, then the egg wash and breadcrumbs, ensuring the fish is well coated at each stage. Press the breadcrumbs firmly onto the fish. Heat enough oil to deep-fry in a medium saucepan to 180˚C.
   
3. While the oil is heating, make the wasabi tartare sauce by combining the ingredients in a medium bowl and mixing well to combine.
   
4. When the oil is hot, deep-fry the crumbed barramundi fillets for 4 minutes, or until golden brown. Remove from the oil and drain on a plate lined with paper towel.
   
5. To serve, butter the burger buns and toast in a dry frying pan, until warmed. In a large bowl, lightly toss the cabbage with lime juice, a drizzle of olive oil and a generous pinch of salt and black pepper.
   
6. Spread the burger buns with the wasabi tartare sauce and top with the cabbage slaw and crumbed barramundi. Serve immediately.

Photography by Jiwon Kim.

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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

Burgers Are Better!

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G