Full of Thai red curry paste and aromatics, they’re easy to prepare and cook quickly, making them ideal for relaxed summer evenings. Serve them on toasted buns with a simple slaw or fresh greens, and add a squeeze of lime and sweet chilli sauce for an extra burst of flavour. For kids or those who prefer less spice, you can easily reduce the heat by using less red curry paste.
Serves 4 
45min For the fish burgers:
16oz skinless white fish fillets, such as haddock or cod
1 tbsp fish sauce
1 large egg
Handful of fresh coriander, roughly chopped
1 tbsp red curry paste
1 red chilli, deseeded and finely chopped
2 garlic cloves, peeled and finely chopped
1 thumb-sized piece of fresh root ginger, peeled and finely chopped
Finely grated zest and juice of 1 lime
3-4 spring onions, roughly chopped
2 tbsp sunflower oil
For the pickled vegetables:
4 tbsp mirin
4 tbsp rice wine vinegar
1 tsp caster sugar
3.5oz daikon, julienned
2 carrots, julienned
For the umami mayonnaise:
7oz mayonnaise, Kewpie if you can find it – if not just mix a pinch of sugar into normal mayo
1 tsp Maggi sauce
1 garlic clove, finely grated
1 tsp fresh ginger, finely grated
small handful coriander leaves
To serve:
4 burger buns, lightly toasted
½ cucumber, thinly sliced into half moons
Handful of coriander leaves
Handful of mint leaves
1 red chilli, thinly sliced, optional
For the fish burgers:
450g skinless white fish fillets, such as haddock or cod
1 tbsp fish sauce
1 large egg
Handful of fresh coriander, roughly chopped
1 tbsp red curry paste
1 red chilli, deseeded and finely chopped
2 garlic cloves, peeled and finely chopped
1 thumb-sized piece of fresh root ginger, peeled and finely chopped
Finely grated zest and juice of 1 lime
3-4 spring onions, roughly chopped
2 tbsp sunflower oil
For the pickled vegetables:
4 tbsp mirin
4 tbsp rice wine vinegar
1 tsp caster sugar
100g daikon, julienned
2 carrots, julienned
For the umami mayonnaise:
200g mayonnaise, Kewpie if you can find it – if not just mix a pinch of sugar into normal mayo
1 tsp Maggi sauce
1 garlic clove, finely grated
1 tsp fresh ginger, finely grated
20g coriander leaves
To serve:
4 burger buns, lightly toasted
½ cucumber, thinly sliced into half moons
Handful of coriander leaves
Handful of mint leaves
1 red chilli, thinly sliced, optional
