Fishburgers

Fishburgers

For the best flavour, use very fresh fish.

Ready in: 25 minutes

Serves: 4

Complexity: very-easy

kcal: 204

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Ingredients

1 red onion
1 tsp SIDS SALT & PEPPER
½ tsp sumac (optional)
1 tsp SIDS RASPBERRY VINEGAR
AIOLI:--
2 cloves garlic, crushed
SIDS SALT & PEPPER to taste
1 egg yolk
1 tsp SIDS WINE & PEPPER MUSTARD
100 ml rice bran oil
1 tbsp lemon juice
2 tbsp capers, chopped fine
4 fresh ciabatta buns
SIDS SALT & PEPPER to taste
4x 120 g firm white fish fillets
80 g baby rocket
1 tomato, sliced

Directions

Thinly slice onion into a glass bowl with SIDS SALT & PEPPER, sumac and SIDS RASPBERRY VINEGAR then set aside.
Preheat oven grill to 220°C.
Prepare aioli by mixing SIDS SALT & PEPPER with the garlic then transfer into a small bowl. Add egg yolk and SIDS WINE & PEPPER MUSTARD then whisk until frothy. Slowly add oil until aioli is thick, then mix in lemon juice and capers.
Slice buns and put under the grill to soften or very lightly toast.
Season fish with SIDS SALT & PEPPER to taste then grill for 3 minutes per side.
Serve by spreading a little aioli on each half of the buns then assemble the burger with rocket, a slice of tomato, fish fillet and a stack of onions.
History: The earliest known report in a newspaper is from July 5, 1896, when the Chicago Daily Tribune made a highly specific claim regarding a "hamburger sandwich" in an article about a "Sandwich Car": "A distinguished favourite, only five cents, is Hamburger steak sandwich, the meat for which is kept ready in small patties and 'cooked while you wait' on the gasoline range." An article from ABC News sums up: "One problem is that there is little written history. Another issue is that the spread of the burger happened largely at the World's Fair, from tiny vendors that came and went in an instant. And it is entirely possible that more than one person came up with the idea at the same time in different parts of the country."