Miso Fish Burger with Pickled Cucumber Slaw
What You Will Need
Ingredients
- 4 (4 oz.) halibut filets
- 2 Persian cucumbers, peeled into ribbons
- 2 Tbsp. rice wine vinegar
- 1 Tbsp. avocado oil
- 1 carrot, peeled and julienned
- ½ cup shredded red cabbage
- 4 brioche rolls
Marinade
- ⅓ cup miso paste
- ¼ cup mirin
- 2 Tbsp. orange juice
- 1 Tbsp. Lee Kum Kee Panda Brand Premium Cooking Soy Sauce
Seasoning
- 2 ½ Tbsp. wasabi mayo
- Lee Kum Kee Sriracha Mayo, for serving
Made with
Lee Kum Kee products
How to make it
Combine the miso paste, mirin, orange juice, and Lee Kum Kee Panda Brand Premium Cooking Soy Sauce in a large bowl. Add in the halibut filets and mix so that the halibut is coated. Allow the halibut to marinate in the fridge for about 1 hour.
Place the cucumber ribbons into a bowl. Pour in the rice wine vinegar and toss to combine. Allow the cucumber to sit for about 10 minutes then drain any excess liquid from the bowl. Set it aside.
Heat the avocado oil in a pan over medium-high heat. Pat the marinated halibut filets dry with paper towels. Add the filets to the pan and cook for about 2-3 minutes on each side or until they are fully cooked.
In a bowl, toss together the carrot, red cabbage, and wasabi mayo.
Add the cabbage mixture to the bottom half of the brioche buns. Top with a halibut filet. Layer the pickled cucumber on top. Finish with Lee Kum Kee Sriracha Mayo. Place the top half of the brioche bun on top and enjoy!
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