Asian crab burger with sweet chilli ketchup and yuzu crème fraîche

Name: Asian crab burger with sweet chilli ketchup and yuzu crème fraîche
Cuisine: Asian
Ingredients: 175 g skinless, boneless white fish fillet (e.g. cod, haddock, etc.); 175 g skinless, boneless white fish fillet (e.g. cod, haddock, etc.); 175 g skinless, boneless white fish fillet (e.g. cod, haddock, etc.); 175 g skinless, boneless white fish fillet (e.g. cod, haddock, etc.); 2 garlic cloves, crushed; 1 tbsp Thai fish sauce (nam pla); 1 tbsp Thai fish sauce (nam pla); ½ tbsp ketchup manis (Indonesian soy sauce); ½ tbsp ketchup manis (Indonesian soy sauce); ½ tbsp oyster sauce; 350 g fresh white crabmeat; 1 small egg, beaten; 30 g unsweetened, desiccated coconut; 30 g unsweetened, desiccated coconut; 1 red chilli, deseeded, finely chopped; 4 spring onions, thinly sliced; 4 tbsp chopped fresh coriander; salt and freshly ground black pepper; salt and freshly ground black pepper; vegetable or sunflower oil for cooking; vegetable or sunflower oil for cooking

Preparation info

Serve
4

Difficulty
Easy

Appears in

Burgers

By Paul Gayler

Published 2014

About

Ingredients

175 g skinless, boneless white fish fillet (e.g. cod, haddock, etc.)
2 garlic cloves, crushed</

Asia
Fish course
Burger
Pescatarian

Method

Place the white fish fillet in a food processor, add the garlic, fish sauce, ketchup manis, oyster sauce, and process for a few seconds until it forms a coarse paste.
Dry the crabmeat on a cloth, squeeze out any excess moisture and add to the fish. Add the egg and process once more.
Transfer the mixture to a bowl, add the coconut, chilli, spring onion