Miso fish burger with Cucumber

Ingredients

• 100g (1/3 cup) miso paste
• 60ml (1/4 cup) mirin
• 2 tbsp orange juice
• 1 tbsp soy sauce
• 600g firm white fish, cut into 4 pieces
• 4 large brioche rolls, halved, toasted
• Asian salad leaves, to serve
• Sriracha chilli sauce, to serve

Pickled Cucumber

• 1 Lebanese cucumber, peeled into ribbons
• 2 tbsp rice wine vinegar

Slaw

• 1/4 cup thinly sliced celeriac
• 1 small carrot, peeled, cut into matchsticks
• 1/4 cup thinly sliced red cabbage
• 1 green shallot, thinly sliced
• 1/4 cup fresh coriander leaves
• 2-3 tbsp Kewpie wasabi mayonnaise

Instruction

1. Combine the miso paste, mirin, orange juice and soy sauce in a bowl. Add fish and turn to coat. Cover with plastic wrap. Place in fridge to marinate for 1 hour.
2. For the pickled cucumber, lay the ribbons of cucumber on a large plate. Sprinkle with vinegar. Set aside for 5-10 minutes to allow flavours to develop. Drain.
3. For the slaw, combine the celeriac, carrot, cabbage, shallot, coriander and mayonnaise in a bowl. Set aside.
4. Drain the fish from the marinade and pat dry with paper towel. Discard marinade. Preheat a barbecue hot plate or non-stick frying pan on medium. Cook the fish for 2-3 minutes each side until cooked through.
5. Top roll bases with salad leaves, slaw, fish, sriracha and pickle. Top with roll tops.