Barramundi burgers
Recipe by: Lee Rayner
INGREDIENTS
- Barramundi pieces cut 20mm thick
- Butter
- Seasoning (I suggest Moroccan or Tuscan style seasoning)
- Spring onion
- Lemon
- Salt and pepper
- Olive oil
- burger buns
- coleslaw
- Kewpie mayo
METHOD
- Pat barramundi dry with paper towel
- Sprinkle both sides of the fish with seasoning and salt and pepper
- Chop spring onion finely
- Put a small amount of oil in a pan and heat to medium heat. Once heated place the fish in the pan. Don't make it too hot or it will burn the fish before it's cooked through
- Once fish is cooking, place a tsp of butter on top side of fish (this is a great way to know the fish is cooking, because once the butter starts to melt, the fish is cooked about half way)
- When that happens, flip fish over and cook other side for similar time
- Once fish is cooked, put a squeeze of lemon and a pinch of finely chopped spring onion, then add to burger bun with mayo and coleslaw.