Thai Fish Burger

Easy to prepare and offering a burst of flavours, this Thai fish burger accompanied by pineapple relish is a sure winner.
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Cooking Time

45 Mins

Meal Type


Preparation Time

15 Min




  • For Marinade
  • 200 gm minced white fish
  • 200 gm prawns
  • A few kaffir lime leaves juliennes
  • 1 tsp Thai red curry paste
  • 2 tsp minced lemongrass
  • 1 tsp red chilli flakes
  • salt
  • tsp soy sauce
  • 1½ tbsp bread crumbs
  • 1egg yolk
  • For Pineapple Relish
  • ½ cup rice vinegar
  • 2 tbsp brown sugar
  • 2 3lime leaves
  • 1 tsp lemongrass
  • 1 cup diced pineapple
  • A few coriander leaves
  • 1 inch galangal
  • water
  • 1 tsp peanut oil
  • For Salad
  • 250 gm rice vermicelli
  • ½ sliced red chilli
  • ½ carrot juliennes
  • ½ white radish juliennes
  • 1 tsp lemon juice
  • ½ tsp soy sauce
  • 1 Spring onion green
  • Lemon grass
  • 2 tsp Olive oil


  1. 1

    To a bowl add minced white fish, minced prawns, julienned kaffir lime leaves, Thai Red Curry paste, minced lemongrass, red chilli flakes, salt to taste, soya sauce, fresh bread crumbs and egg yolk and mix well. Preserve this mix in a refrigerator. For the relish, to a pan add rice vinegar, brown sugar, kaffir lime leaves, minced lemongrass and pineapple and sauté? it. Add chopped coriander leaves chopped galangal, and cook it on a low flame. Transfer the relish into a bowl Heat water in a pan, add vermicelli and cook it and strain the vermicelli. Add sliced red chilli julienned carrot, julienned radish, lemon juice, salt to taste, soya sauce, chopped spring onion greens, olive oil and mix well , Remove the fish mince from the fridge. Pour water in a bowl and dampen your hands. Take some mince and make a patty. put the patty in a pan pour some olive oil on it and grill it on both sides. Shift the relish on a serving plate and in that add chopped coriander leaves, groundnut oil and mix them. On the serving plate, place the noodle salad, fish patty, pineapple relish, garnish it with sprouts and serve.

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