Red Curry Fish Cake Sandwich with Pickled Celery, Herbs & Chili Aioli

Cook time:
Serves 2 Ingredients: 8 oz - Australis Barramundi skinless fillets, 2 - stalks of celery, finely sliced, 1/4 cup - apple cider vinegar, 2 - cloves of garlic, 1/4 cup - of cilantro stems, 4 - small Thai chilies (red), one whole and 3 finely chopped, Flaky salt, Black pepper, 1.5 Tablespoons - Thai Red Curry Paste, 1 - egg, 2 Tablespoons - mayonnaise, 1/2 - Lemon, juiced, 1.5 cups - cilantro leaves, roughly chopped, 1 cup - parsley leaves, roughly chopped, 2 - Brioche or Potato burger buns, 2 teaspoons - extra virgin olive oil, 1/4 cup - canola oil,
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Quick and Easy

Red Curry Fish Cake Sandwich
with Pickled Celery, Herbs & Chili Aioli

  • 20m prep
  • 10m cook
  • Serves 2
  • RECIPE CREATED BY
    Friends & Family

  • Pairs with Cold Beer

  • Perfect for Backyard BBQ

  • Perfect for Couples

Ingredients

8 oz The Better Fish® Barramundi Skinless Fillets
2 stalks celery
finely sliced
¼ cup apple cider vinegar
2 garlic clove
¼ cup cilantro (coriander herb)
stems
4 birds eye chili pepper
small, red one whole and 3 finely chopped
sea salt flakes
black pepper
1.5 tablespoons red thai curry paste
1 egg
2 tablespoons mayonnaise
½ fresh lemon juice
juiced
1.5 cups coriander leaves
roughly chopped
1 cup parsley leaves
roughly chopped
2 brioche bun
or potato
2 teaspoons extra virgin olive oil
¼ cup rapeseed oil
Servings

Nutrition per serving

Calories 803.62kcal 40%
Fat 50.57 72%
Carbs 41.24 16%
Sugars 8.42 9%
Protein 45.35 91%
Sodium 1148.43mg 57%
Fiber 3.34 12%

* Percent Daily Values based on a 2,000 calorie diet. View all nutrients

Nutrition per serving

Amount per serving

Calories 803.62kcal 40%
Fat 50.57 72%
Saturated Fat 7.14 36%
Trans Fat 0.12 12%
Monounsaturated Fat 25.04 2504%
Polyunsaturated Fat 14.92 1492%
Carbs 41.24 16%
Fiber 3.34 12%
Sugars 8.42 9%
Protein 45.35 91%
Cholesterol 190.01mg 63%
Sodium 1148.43mg 57%
Calcium 144.31mg 18%
Magnesium 29.97mg 8%

% Daily Value*

Potassium 1086.46mg 31%
Iron 5.08mg 36%
Zinc 0.8mg 8%
Phosphorus 89.4mg 13%
Vitamin A 1153.88mkg 144%
Thiamin B1 0.74mg 67%
Riboflavin B2 0.51mg 36%
Niacin B3 3.53mg 22%
Vitamin B6 0.16mg 11%
Folic Acid B9 81.49mkg 41%
Vitamin B12 0.2mkg 8%
Vitamin C 77.07mg 96%
Vitamin D 15.76mkg 315%
Vitamin E 7.99mg 67%
Vitamin K 573.93mkg 765%

* Percent Daily Values based on a 2,000 calorie diet.

Health score

High
Medium
Low
7.5 /10

Health score

Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients, here are the main ones:

Nutrients with positive impact

Fiber 3.34   12% DV
Protein 45.35   91% DV
Calcium 144.31mg   18% DV
Magnesium 29.97mg   8% DV
Potassium 1086.46mg   31% DV
Iron 5.08mg   36% DV
Vitamin A 1153.88mkg   144% DV
Vitamin C 77.07mg   96% DV

Nutrients with negative impact

Saturated Fat 7.14   36% DV
Trans Fat 0.12   12% DV
Carbs 41.24   16% DV
Sugars 8.42   9% DV
Cholesterol 190.01mg   63% DV
Sodium 1148.43mg   57% DV

Not your average fish sandwich! This Thai-inspired version gets a kick from red curry and zing from pickled celery and herbs.
Recipe, food styling & photography by Sarah McLellan Mee.

Instructions

Step 1
In a bowl, cover your thinly sliced celery with apple cider vinegar and set aside.
Step 2
Add two cloves of garlic, a small handful of cilantro stems, and one small Thai chili to a mortar and pestle with a hefty pinch of salt. Grind into a rough paste.
Step 3
Roughly chop the Barramundi into chunks and add to a food processor along with the red curry paste, garlic-cilantro paste, an egg, and salt and pepper. Blitz until the fish breaks down to a paste and all ingredients have combined.
Step 4
On a plate covered with baking paper, spoon mixture to create four round cakes that resemble the shape of a burger.
Step 5
In a small bowl, stir mayo, lemon juice, garlic, and the remaining chopped chili to combine. Add 1/2 cup of chopped cilantro and stir through.
Step 6
In a heavy-bottomed pan, add ¼ inch of canola oil and bring to med-high heat. Gently add the fish cakes to the pan and cook until brown on each side and cooked through, about 3-4 mins on each side.
Step 7
Drizzle buns with olive oil and broil until golden brown.
Step 8
Drain the vinegar from the celery and toss with roughly chopped cilantro and parsley. Drizzle with olive oil and season with salt and pepper.
Step 9
To assemble sandwiches, add aioli to the bottom of the bun, then layer the fish cake, celery and herbs and then top with another mayo slathered bun.
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Ingredients

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