Spicy Fish Burger with Cabbage and Carrot Slaw

Total time 75 mins

5 mins preparation time

10 mins cooking time

60 mins marinating time

These fish burgers with a crunchy cabbage and carrot topping are a dinner time winner. The burgers have a gentle chilli heat, but if you don’t like spice simply skip the Kikkoman Kimchi Spicy Chilli Sauce.

Ingredients

2 portion(s)

200 g

Boneless tilapia fillets or any other white fish

3 tbsp

Kikkoman Naturally Brewed Soy Sauce

1 tbsp

Olive oil

1 pinch

of garlic granules

 ½ tsp

Kikkoman Spicy Chili Sauce for Kimchi

Burger buns

1 tsp

Butter

Few lettuce leaves

Slices of tomato

50 g

Red cabbage

50 g

Carrot

3 tsp

of lemon juice

1 pinch

Salt

Sauce:

40 g

Natural Greek yogurt

1 tsp

English mustard

1 tsp

Dijon mustard

Nutritional facts (per portion): 1570 kJ / 375 kcal

13.7 g Fat

24.2 g Protein

38.1 g Carbohydrates

Preparation

Step 1

In a bowl, mix 2 teaspoons of Kikkoman Soy Sauce and ½ teaspoon of olive oil and Kikkoman Kimchi Chilli Sauce, add pieces of fish, sprinkle with garlic granules, mix. Leave in the fridge for minimum 60 minutes.

Step 2

In the meantime, chop the red cabbage, add 2 tsp of lemon juice and season with salt. Leave it for 30-40 minutes.

Step 3

Cut the carrot into thin strips (e.g. using a julienne peeler). Transfer to a bowl, add 1 tsp of lemon juice and 1 teaspoon of Kikkoman Soy Sauce.

Step 4

Heat the remaining olive oil in a frying pan and fry the marinated pieces of fish (on both sides until they are browned).

Step 5

Cut the buns horizontally in half. Heat the butter in a frying pan and toast the buns on it (cut side down).

Step 6

In a bowl, prepare the sauce: mix Greek yogurt, English mustard and Dijon mustard.

Step 7

Smear bottom halves of the buns with the sauce, put the lettuce leaves, then the fish, tomato slices, red cabbage and carrot. Top the burgers with the other bun halves.

Recipe-ID: 1145

Recipe as PDF

Download PDF

Share with friends

Let us know what you think

Click on the number of stars you want to give: the more the better!

Featured product in this recipe

Kikkoman Naturally Brewed Soy Sauce

Kikkoman Spicy Chili Sauce for Kimchi

In the meantime, chop the red cabbage, add 2 tsp of lemon juice and season with salt. Leave it for 30-40 minutes.

Cut the carrot into thin strips (e.g. using a julienne peeler). Transfer to a bowl, add 1 tsp of lemon juice and 1 teaspoon of Kikkoman Soy Sauce.

Heat the remaining olive oil in a frying pan and fry the marinated pieces of fish (on both sides until they are browned).

Cut the buns horizontally in half. Heat the butter in a frying pan and toast the buns on it (cut side down).

In a bowl, prepare the sauce: mix Greek yogurt, English mustard and Dijon mustard.

Smear bottom halves of the buns with the sauce, put the lettuce leaves, then the fish, tomato slices, red cabbage and carrot. Top the burgers with the other bun halves.

Let us know what you think

Click on the number of stars you want to give: the more the better!