This recipe mixes delicious fish with a tangy sauce for a flavoursome meal.

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 10 minutes
    • Japanese

    Japanese Hoisin Fish Burger

    Recipe Information

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    1 x 240g pack Boneless Salmon Fillets

    250g pack Cod Loins

    35g Spring Onion

    8g fresh peeled Ginger

    80g Asia Hoisin and Garlic Sauce

    1 Avocado

    Juice of ½ Lime

    20g Mayonnaise

    Pinch of Chilli Powder

    1 pack 4 Specially Selected Seeded Brioche Burger Buns

    Little Gem Lettuce and peeled Cucumber to serve


    Skin the salmon fillets, then chop the salmon and cod into small chunks.

    Grate the ginger and finely chop the spring onion.

    Put the fish, spring onion, ginger and hoisin and garlic sauce into a food processor and pulse until smooth.

    Divide into 4, then roll into balls and squash gently to make burger shapes.

    Chill in the fridge for 40 minutes.

    Cut the avocado in half, remove the stone, scoop out the flesh and chop.

    Blend the flesh with the lime juice, mayo and chilli powder, then put in the fridge to cool.

    Grill, barbecue or griddle the fish burgers for 5 minutes each side.

    Serve on toasted buns on top of sliced lettuce leaves and cucumber, topped with the avocado spread.

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