Lets start off with something different today. These are some random, food related questions that I’ve answered for you. This format reminds me of one of those Q&A email chains that used to be pretty popular when I first starting working in an office environment. Anyway, feel free to skip straight to the recipe for the fish burgers below, because it’s a good one :)
What is your favourite food?
Probably all time favourite (could never get sick of) food is chocolate. Boring, but true. I eat it at least once a week…ok, a lot more than that.
Which country’s cuisine is your favourite?
I absolutely love the salty, sweet balance of Vietnamese food. I also grew up thinking that I loved Mexican food. Although I now realise that the elements that I love about it are definitely more Tex Mex than Mexican.
What is your favourite chocolate bar?
A Snickers or a Reese’s Peanut Butter Cup. Yes. I clearly love the mix of chocolate and peanuts.
What is your favourite drink?
Do you prefer salty or sweet?
I prefer both of those mixed together!
What is your favourite fruit?
An Australian mango, preferably eaten while leaning over the sink to catch any drips, at Christmas time.
What is your favourite vegetable?
This will sound weird but probably an onion. They are just so versatile and I put them in almost everything.
What is your favourite comfort food?
Something naughty and unhealthy like creamy pasta, buttery risotto or mashed potato :)
What is the best restaurant meal that you have ever eaten?
I think it’s a toss up between a dinner that Key and I had at Backstreet Eating in Melbourne and a lunch that Mama J and I had at Courgette in Canberra. The food was spectacular at both places but the company and the situations surrounding both of the meals also played a large part in making them my favourite. Oh and I just thought of Soju Girl…must include that one too :)
What was the last thing you ate?
Some watermelon slices.
What was the last thing you made?
Curried egg sandwiches for Key’s lunch. Haha, that’s a hilarious thing to admit to making on a food blog.
What is your favourite meal or dish that you make yourself?
Laksa. I must get around to cooking that for here.
What is your most disliked food?
There probably isn’t anything that I will flat out refuse to eat, but I avoid offal and I’m not into raw oysters.
What is one thing that you wish you could make?
I wish I was better at making pastry, I plan to work on that this year. I’d also love to try making macarons one day.
If you like this kind of quirky post, I have another one similar here.
Now onto these fantastic fish burgers with coconut mayonnaise and coleslaw. I’d never thought of using coconut oil to make mayonnaise until I came across a fish burger recipe in the December Delicious Magazine. They had made a regular mayonnaise and added coconut milk afterwards to give it a coconut flavour. I wondered why I couldn’t just make a mayonnaise with a coconut oil element. As per usual, I did a quick google and found that I was not actually the first person to think of it and put it on the internetz, but I decided to give it a go anyway and I was pleased with the results.
You’ll need a firm white fish for these burgers. I was feeling lazy and used a bought pack of dry coleslaw mix as the base for the coleslaw, feel free to make your own though.
The mayonnaise is made with half extra virgin coconut oil and half olive oil. I also added some chilli oil for some warmth, feel free to add this to suit your taste.
Some of the coconut mayo is used as a dressing for the salad and some unsweetened coconut flakes are added as well.
Dusting the fish with flour will make a thin crust form as it cooks. The turmeric is not really for flavour but more for colour. Adding a small amount to the dusting flour will make the fish lovely and golden. It’s a trick I’ve been doing for years when pan frying fish.
My fillets were quite long and thick so I cut them in half crossways to fit the burger buns. The thickness and width of them will also play a part in the cooking time, so just keep an eye on them. Depending on how familiar you are with cooking fish, you can either test them by feeling the give in the flesh with your finger, or cutting one open a little to take a peek inside.
Load up your buns with the coleslaw, extra mayo and the fish. Garnish with coriander if you wish.
Fish Burgers with Coconut Mayonnaise and Coleslaw – Inspired By a Delicious Magazine Recipe (December, page 68)
Ingredients – Makes 4 Burgers
- 1 egg
- ¼ cup of melted extra virgin coconut oil
- ¼ cup of olive oil
- ¼ tsp of chilli oil
- ½ tbs of lemon juice
- 1 tbs of unsweetened coconut flakes
- 1 tbs of chopped chives
- 2 cups of packaged, non-dressed, coleslaw mix
- ½ cup of plain flour
- 1 tsp of dried, ground turmeric powder
- 2 skinless firm white fish fillets, about 460g worth
- 4 hamburger buns, cut in half
- Coriander to garnish – optional
- To make the mayonnaise, place the egg into a food processor. Slowly stream in all three of the oils while the processor is running.
- Once all of the oil is incorporated and the mayonnaise has formed, quickly mix in the lemon juice, then season with a pinch of salt.
- Assemble the coleslaw in a bowl by tossing together the coconut flakes, chives and the dry coleslaw mix. Add about 2 tbs of the mayonnaise to dress it and then mix it well. Set aside in the fridge with the rest of the mayonnaise while you cook the fish.
- Cut each fillet of fish into half to make 4 hamburger sized fillets. In a large mixing bowl, or preferably a large plastic bag, mix together the flour and turmeric with some salt and pepper. Add the fish to the bowl or bag and toss all around until the fish is completely coated.
- Heat a frying pan with a good splash of olive oil over medium heat and then cook the fish pieces for around 2-3 minutes on each side or until cooked through. Let rest for a minute or so before you assemble the burgers.
- To assemble the burgers, spread a small amount of the mayonnaise on each bun and then place equal amounts of the coleslaw onto the bun. Top with the fish fillets then drizzle a small amount of extra mayonnaise and top with more coleslaw. Garnish each burger with some coriander if using. Best served as soon as assembled.