Name: Moqueca Fish Burgers
Prep time: 10 min
Cook time: 30 min
Yield: 4
Ingredients: 4 x 150g skinless white fish fillets (hake, haddock or cod); 2 tbsp olive oil; ½ tsp fine salt; 4 brioche burger buns; For the sauce; 400g tin coconut milk; 150g cherry tomatoes; 1 red pepper, quartered; ½ small onion, roughly chopped; 3 small garlic cloves; 1 scotch bonnet chilli, deseeded; 50g red palm oil (use 50g ghee or coconut oil with 1 tsp sweet paprika); 2 tbsp clear honey; 1¼ tsp fine salt; ½ tsp medium curry powder; ¼ tsp smoked paprika; ¼ tsp ground turmeric; 1 tbsp ground black pepper; For the slaw; 180g white cabbage, finely sliced (use a mandoline if you have one); 2 tbsp mayonnaise (ideally Kewpie mayo); 40g spring onions (green ends only; see Don’t Waste It), finely sliced; Juice 1 lime, plus wedges to serve; ¾ tsp fine salt

VMG Recipes