Baja-Style Hake Burger With Lime Slaw & Smoky Fries
Burger or taco? Try…both. You'll build your brioche burger with paprika-spiced hake, zesty lime slaw and zingy lime mayo. Serve with smoky garlic and herb fries for a taste of Mexico.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Pepper, Salt, Sugar, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Cut your potatoes (skins on) into fries
Peel and grate your garlic
Add the fries to a baking paper-lined baking tray (or two!) with a drizzle of vegetable oil, the grated garlic, dried oregano and half your ground smoked paprika (save the rest for later!)
Add a generous pinch of salt and pepper and give everything a good mix up until the fries are well coated
Put the tray[s] in the oven for an initial 20-25 min or until lightly golden
Meanwhile, zest half your lime[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter)
Combine your mayo with the lime zest, a small squeeze of lime juice (not sure about citrus? Try using less!) and a pinch of pepper in a small bowl – this is your lime mayo
Add your carrot & cabbage slaw mix to a bowl with the remaining lime juice, chilli flakes (can't handle the heat? Go easy!), 1 tsp [1 1/2 tsp] [2 tsp] sugar, a drizzle of olive oil, and a generous pinch of salt and pepper
Give everything a good mix up – this is your chilli-lime slaw
Add your cornflour to a plate with the remaining ground smoked paprika and a very generous pinch of salt, and mix until fully combined
Pat your hake fillet[s] dry with kitchen paper
Place the hake fillet[s] onto the floured plate, pressing firmly to coat evenly on both sides – this is your coated hake
When the fries are almost ready, heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to cover the base of the pan) over a medium-high heat
Once hot, add the coated hake and cook for 3-4 min on each side or until cooked through – this is your Baja-style hake
Tip: Your fish is cooked once it turns opaque and flakes easily
While the fish is cooking, slice your brioche bun[s] in half
Once the fries are lightly golden, remove the tray[s] from the oven, push the fries to one side and add the brioche bun halves to the other side, cut-side down
Return the tray[s] to the oven for a final 4-5 min or until the brioche is warmed through and the fries are golden and crisp – these are your smoky fries
To build your burger, top a warmed brioche bun base with a Baja-style hake fillet, a drizzle of lime mayo, some of the chilli-lime slaw and a warmed brioche bun lid – this is your Baja-style hake burger
Serve the smoky fries and remaining chilli-lime slaw to the side
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, fish, gluten, mustard, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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