Fijian Burger – Rugby World Cup Recipes

 


It’s win number one for Fiji and this burger has all the South Pacific charm you would expect from a Fijian burger. It’s made with halibut and has a coconut paste topped with a pineapple/papaya salsa. This is then all encased in naan bread. Very exotic!!


FIJIAN BURGER WITH COCONUT, ONION & PEPPER PASTE (MITI SAUCE) & PINEAPPLE/PAPAYA SALSA

INGREDIENTS:

Burger

1 can of coconut milk
Juice from 1 lime
½ teaspoon Madras curry powder
¼ teaspoon kosher salt
450g halibut
1 Tablespoon butter
2 Tablespoons flour
Olive oil
Naan cut into 8 pieces (warmed)

Pineapple/Papaya Salsa

225g fresh pineapple diced
115g papaya diced
½ jalapeno minced
Pinch of kosher salt

Miti Sauce

½ jalapeno minced
1 spring onion diced (about 170g)
Cream from 1 can of coconut milk (don’t use the milk, just the thick cream)
Juice of 1 lime
Salt and pepper


COOKING METHOD:

Burger

1.Whisk first four ingredients together in a glass bowl.  Portion the fish into 4 chunks and marinate them for 1 hour.

2.Heat butter in a large non-stick pan then add the fish and brown slightly.  Add ½ of the marinade into the pan, cover and cook until fish is cooked through. Cool the fish slightly then add the flour and form the cooked fish into patties.  Clean out the pan and heat a small amount of olive oil. Then fry the patties until lightly browned.

Pineapple/Papaya Salsa

1.Combine all ingredients in a glass bowl and refrigerate for at least one hour until ready to use.

Miti Sauce

1.Combine all ingredients in a glass bowl and refrigerate for 1 hour until ready to use.  The consistency of this sauce is paste-like.

To serve

Placed the fish patties on the warmed bread, add a scoop of the Miti Sauce then top with the Pineapple/Papaya Salsa and another piece of warm bread


 

Grab your tropical cocktail and this Fijian burger and enjoy!

This recipe came from the Burger Here And There blog.

Did you try this burger? Rate & review it below.



 

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