Crispy Basa Burger With Wedges And Homemade Zingy Slaw
Here's a crispy basa burger with a lot of bite. You'll layer charred brioche buns with zingy tartar slaw before topping with tender soy-marinated fish. Serve with a side of homemade wedges for your new go-to fake-away fix.
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, 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 wedges
Add the wedges to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper
Put the tray[s] in the oven for 25-30 min or until the wedges are golden and crispy
Meanwhile, cut your basa fillet[s] in half, widthways
Add the basa pieces to a large bowl with your soy sauce and set aside to marinate
Heat a large, dry, wide-based pan (preferably non-stick) over a high heat
Slice your brioche bun[s] in half
Once hot, add the brioche halves, cut-side down, and cook for 3 min or until coloured and charred on one side only
Once charred, remove and set aside until serving and reserve the pan
Peel and dice your shallot[s] finely
Cut your cucumber in half lengthways, scoop out the core using a teaspoon, then dice finely
Wash and shred your lettuce, then pat it dry with kitchen paper
Add the diced shallot, diced cucumber and shredded lettuce to a bowl
Add your mayo with the juice of half your lemon[s], 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a pinch of salt and give everything a good mix up – this is your homemade zingy slaw
Add your cornflour to the bowl with the marinated basa and mix everything together until the fish is evenly coated
Once the wedges are almost ready, return the reserved pan to a high heat with a very generous drizzle of vegetable oil
Once very hot, add the coated basa and cook for 3-4 min on each side or until golden and crisp – this is your crispy basa
To assemble the burger, add a little homemade zingy slaw to the charred brioche base and top with the crispy basa and a charred brioche lid
Serve the wedges and any remaining homemade zingy 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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