Quick and Easy
Red Curry Fish Cake Sandwich
with Pickled Celery, Herbs & Chili Aioli
- 20m prep
- 10m cook
- Serves 2
Red Curry Fish Cake Sandwich
-
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
finely sliced
¼
cup
apple cider vinegar
2
garlic clove
¼
cup
cilantro (coriander herb)
stems
stems
4
birds eye chili pepper
small, red one whole and 3 finely chopped
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
juiced
1.5
cups
coriander leaves
roughly chopped
roughly chopped
1
cup
parsley leaves
roughly chopped
roughly chopped
2
brioche bun
or potato
or potato
2
teaspoons
extra virgin olive oil
¼
cup
rapeseed oil
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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