750 g sea perch or ling fish fillets, medium thickness
½ cup plain flour
1 tsp ground turmeric
1 tsp ground coriander
1 tsp garlic salt
vegetable oil, for frying
12 mini bread rolls (slider rolls) or dinner rolls
2 Lebanese cucumbers, cut into ribbons
¾ cup Japanese mayonnaise (Kewpie)
Green mango salad
3 fresh green mangoes, peeled, julienned (see tips, below)
½ small red onion, halved, thinly sliced
½ cup mint leaves
½ cup coriander leaves
½ cup Thai basil leaves
1 fresh red chilli, seeded, thinly sliced
1 ½ tbsp fish sauce
¼ cup lime juice
1 tbsp brown sugar
- To make green mango salad, combine mango, red onion, mint, coriander, basil and chilli in a medium bowl. Combine fish sauce, lime juice and sugar in a small jug. Stir then set aside.
- Cut fish into 12 squares a little larger than buns. Combine flour, turmeric, coriander and salt in a shallow bowl. Coat fish pieces in seasoned flour and place in a single layer on a tray.
- Fill the bottom of a large non-stick frying pan with oil, until it reaches about 3mm deep and place over a medium-high heat. Add fish pieces in two batches, cook for 4-5 minutes each side, or until golden and cooked through (cooking time will vary depending on thickness). Drain on paper towel.
- Split buns in half, toast cut side down on an oiled char-grill plate, or serve fresh. Add dressing to green mango salad and toss until combined. Place bottom buns on a serving platter or board. Swirl two cucumber ribbons on bottom buns. Squeeze some mayonnaise on top and then top with a piece of fish. Top with mango salad and burger lids. Serve immediately.