Fish Burger Recipe

Prepare fish paste

Pat the fish fillets dry and cut into 2–3 cm pieces. Place the fish in a food processor. Add the egg white, 2 tablespoons cold water and a pinch of salt. Pulse until the fish forms a smooth, slightly sticky paste — about 30–45 seconds in short bursts. Scrape down the bowl as needed.

Season and bind

Transfer the fish paste to a bowl. Stir in 40 g of the breadcrumbs, 1/2 tsp freshly ground black pepper and 1/2 tsp salt. Chill the mixture in the refrigerator for 15 minutes to firm slightly (this makes shaping easier).

Shape patties

Divide the chilled mixture into 4 even portions (about 125 g each). Using lightly oiled hands, form each portion into a round patty about 1.5–2 cm thick. Lightly dredge both sides of each patty in the plain flour (about 50 g total), shaking off excess. Coat each patty with the remaining 20 g breadcrumbs for a light crust (press crumbs gently to adhere).

Cook patties

Heat a large nonstick skillet over medium heat. Add 2 tablespoons neutral oil and 1 tablespoon butter. When foaming subsides, add the patties (do not overcrowd — cook in two batches if needed). Fry for 3–4 minutes on the first side until golden, then carefully flip and cook 3–4 minutes more until cooked through (internal temperature 63°C/145°F) and the crust is crisp. If patties brown too quickly, reduce heat to medium-low and cover for the last minute to ensure doneness. Transfer cooked patties to a wire rack while you assemble burgers and keep warm in a low oven (100°C/210°F) if desired.

Toast buns and assemble

Melt remaining oil or butter in the skillet and toast cut sides of the buns until golden, about 1 minute. On the bottom bun, place a lettuce leaf, a fish patty, a generous spoonful (about 1–2 tablespoons) of green pepper yuzu koshio mayonnaise, then a heaping tablespoon of green apple & celeriac remoulade. Top with the other bun half. Repeat for remaining burgers and serve with lemon wedges.

Combine dressing: In a medium bowl whisk together 50 g mayonnaise, 30 g Greek yogurt (or crème fraîche), 1 tsp Dijon mustard, 1 tsp white wine vinegar, 1/2 tsp caster sugar, 1/2 tsp salt and 1/4 tsp freshly ground black pepper until smooth and homogenous.

Prepare vegetables: Very thinly julienne 200 g peeled celeriac and 1 peeled green apple (about 1 medium). To keep apple crisp and prevent browning, toss apple matchsticks immediately with a light squeeze of lemon if desired (use from lemon wedges).

Combine and chill: Add the celeriac, apple and 1 tablespoon finely chopped chives to the dressing and fold until everything is evenly coated. Taste and adjust seasoning with more salt or a little extra vinegar if needed. Refrigerate for at least 20 minutes to allow flavors to meld. Drain any excess liquid before using if mixture looks watery.

Char and prep pepper: If using fresh green bell pepper, char it over a gas flame or under a hot broiler until blistered and blackened on the skin (about 6–8 minutes, turning). Place in a bowl and cover with plastic wrap or a sealed container to steam for 10 minutes — this loosens the skin. Peel away the blackened skin, remove seeds and stem, and finely mince or purée the roasted pepper.

Mix mayonnaise: In a small bowl combine 120 g mayonnaise, 1 tsp yuzu juice, 1/2 tsp green yuzu koshio (taste carefully — it’s salty and spicy), 1/4 tsp light soy sauce and 1/2 tsp mirin (optional). Add the minced roasted green pepper and stir until smooth. Season with 1/4 tsp salt and a pinch of freshly ground black pepper. Adjust seasoning and yuzu/koshio levels to taste — if too intense, add a little more mayonnaise to mellow.

Rest: Refrigerate the sauce for 10–15 minutes so flavors integrate. Stir again before assembling the burgers.