2020 KEEN YOUNG COOK FINALIST: MILLIE LE MARCHAND MITCHELL

Thai Fish Cake Burgers in a toasted brioche bun, spicy Aioli, ribbon cucumber & aromatic Asian slaw, with a slide of crunchy chopped Thai salad & spiced potato wedges

"This recipe challenges me with time management and also helps me sow case my various kitchen skills, different chopping and cutting methods.  Using various utensils and equipment. There are lots of different flavours and textures in this dish and it’s a family favourite."

Ingredients

Spiced Sweet Potato Wedges:

  • 800g of sweet potato

  • Chinese 5 Spice Seasoning

  • 3 - 4T Tablespoons of Olive oil

 

Fish Burgers:

  • 1 teaspoon Lemon grass paste

  • 1 Red chilli

  • 1 ½ teaspoons fish sauce

  • 1 teaspoon palm Sugar

  • ¼ teaspoon Cumin

  • 3 spring onions

  • 1 clove garlic

  • 1 ½ cm ginger

  • ½ packed cup Coriander (30g)

  •  2 Salmon fillets (300g- skin removed)

  • ¼ teaspoon salt

  • 1 kaffir lime leaf (dry or fresh)

 

Crunchy Coating:

  • 3 Eggs

  • 2 cups of seasoned Flour (500g)

  • Panko bread crumbs (300g)

  • Seasonings – salt and pepper

 

Thai Crunchy Asian Slaw:

  • ¼ Red cabbage

  • 1 green apple

  • 1 large Carrot

  • 1-2 Spring onions

  • 2-3 tablespoons of fresh lime juice

  • 1-2 tablespoons of rice wine vinegar

  • 1-2 tablespoons of sesame oil

  • 1-2 tablespoons of fish sauce

  • ½ - 1 teaspoons of white pepper

  • 1 ½ - 2 palm sugar

 

Spicy Aioli:

  • 3-5 tablespoons of mayonnaise

  • 2-4 tablespoons of sriracha

  • 1 cucumber (for ribbons)

 

Chopped salad:

  •  40g of kale

  • 40g of mint leave

  • 30g of coriander

  • 2 medium size carrots

  • 50g mangetout

  • ½ red bell pepper

  • 2 spring onions

 

Salad dressing:

  • 1-2 tablespoons of sesame oil

  • 1 clove of garlic -crushed-

  • 1-3 tablespoons of light soy sauce

  • 2 tablespoons of water

  • 2 tablespoons of distilled vinegar

  • 2 tablespoons of honey

  • 1-2 teaspoons of lemongrass paste

  • ½ -1 lime (juice)

  • 60-100g of cashews

 

Additional:

  • Oil -to cook fish burgers-

  • 2-4 Sesame brioche buns

  • Salt and Pepper

  • Sesame Seeds – Black and Original – to add to chopped salad

Method

1) Preheat oven to 190 degrees.

2) Prepare sweet potato wedges, wash the potatoes and cut them into wedges, place in the baking tray and drizzle olive oil and sprinkle them with Chinese five spice make sure that they are all covered well and not overcrowded in the tray. Leave them to one side.

3) To make the fish cakes, put the lemon grass paste, chilies, fish sauce, sugar, cumin, spring onions, garlic and ginger in the hand blender, blend well until a paste.  Then place the salmon fillets, coriander and the paste into the large food processor and pulse until well mixed.

4)Shape the mixture into patties and place them on some baking paper.

5)Prepare the eggs, flour and Panko breadcrumbs into separate dishes.

6) Dip the patties into each mixture, shaking off any excess, pat the Panko into each patty and ensure that they are all covered well. Once this is done place each patty on the baking sheet, cover in cling and place in the fridge to firm up.

7) Prepare the Asian Slaw but grating the carrots and red cabbage into a bowl, chop up the spring onions and add to the bowl.

8) For the dressing mix 2 tablespoons of lime juice, 1 tablespoon of rice wine vinegar, 1 tablespoon of olive oil, half a tablespoon of fish sauce, half a teaspoon of white pepper, 1 and a half teaspoon of palm sugar. Mix well and leave it to mix together.  Give it a good shake to mix all the ingredients together, add it to the slaw veg.

9) To make the spicy Aioli, mix 4 tablespoons of mayonnaise together with 2-3 tablespoons of Sriracha - add more of whether for taste.

10) Put the wedges in the oven.

11) Make the cucumber ribbons using the peeler, leave them to one side.

12) To make the chopped salad, start with the kale, rip it with your hands into bite size pieces, add the mint leaves and coriander, make ribbons from the carrot with the peeler, cut the Mangetout into diagonal pieces using a knife, slice the spring onion into small sticks and julleina the red bell pepper.

13) To prepare the dressing for the chopped salad, put sesame seed oil, 2-3 cloves of garlic, 2 table spoons of light soya sauce, 2 table spoons of water, 2 tablespoons of distilled vinegar, 2 tablespoon of honey, 1 tablespoon of lemon grass paste and a squeeze of lime into the blender and blend until a smooth paste.

14) Put the cashews into a blender and blend until a you have a minced texture.  Add this to the chopped salad with the dressing and mix well.

15) Add the dressing yo the Asian Slaw - mix well. Drizzle the buns in olive oil on both sides and put the griddle on.

16) Check on the wedges - turn them over.

17) Put the chopped salad into the black bowls an place into the plates.

18) Put the buns into the griddle, turn over after one minute - toast both sides and then take off the griddle and place on chopping board.

19) Put a teaspoon of the Alioli on the bottom bun and spread it evenly - place the buns on the plate with the black salad bowls.

20) Get the frying pan hot and add the oil, take the fish burgers out of the fridge and drizzle with a bit of oil.  Place in the frying pan and cook on a medium heat for 3 minutes each side - turn every 1 minute after until cooked (place the lid on the frying pan to create some heat, squeeze a lime to create some steam).

 

21)One Burgers done, place them on the bun, Add the cucumber ribbons and then add the Asian slaw on top. 

22) Remove the sweet potato from the oven & place them on each plate using the tongs.

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