A Dish and A Bev

Recipe and image:  Sibaya Casino & Entertainment Kingdom

Yield: 3 portions (3 mini burgers)

Mini Fish Fillets

Ingredients

·       300g Firm white fish (hake), portioned into 3 small fillets

·       Salt & pepper to taste

·       1 tsp Cajun spice (optional for a punch)

·       ½ Cup flour

·       1 Egg, beaten

·       1 Cup panko breadcrumbs

·       Zest of ½ lemon

·       Oil for shallow frying

Method

·       Season fish with salt, pepper, and Cajun spice.

·       Prepare a crumbing station: flour → egg → panko (mixed with lemon zest).

·       Dust fish in flour, dip in egg, then coat in panko.

·       Heat oil in a pan (medium heat).

·       Fry fillets for 3–4 minutes per side until golden and crispy.

·       Drain on paper towel and season lightly again if needed.

Pickled Carrot & Radish

Ingredients

·       1 Carrot, ribbons

·       3–4 Radishes, thinly sliced

·       ½ Cup white vinegar

·       ½ Cup water

·       2 Tbsp Sugar

·       1 tsp salt

·       Optional: coriander seeds or chilli flakes

Method

·       Heat vinegar, water, sugar, and salt until dissolved.

·       Pour hot liquid over carrot and radish.

·       Let pickle for at least 20 minutes (or longer for stronger flavour).

·       Drain before serving.

Coriander Yoghurt Sauce

Ingredients

·       1 Cup plain yoghurt

·       ¼ Cup fresh coriander, finely chopped

·       1 Garlic clove, minced

·       Juice of ½ lemon

·       Salt to taste

·       Drizzle of olive oil

Method

·       Mix all ingredients together until smooth.

·       Adjust seasoning with salt and lemon juice.

·       Chill until serving.

Assembly

Ingredients

·       3 Mini brioche buns (lightly toasted)

·       3 Lettuce leaves

·       6 Tomato slices

·       6 Onion ring slices

·       3 Tbsp Mayonnaise

·       2 Cocktail dill cucumbers

Method

·       Spread mayonnaise on the base of each bun

·       Add fresh lettuce, tomato, sliced tomato, sliced onion and pickles

·       Add crispy fish fillet.

·       Top with pickled carrot & radish.

·       Add coriander on top bun if desired.

·       Close and serve immediately.

Chef’s Tip

·       Use micro herbs for garnish, plate as a trio and enjoy