Vietnamese Lemongrass Fish Burger

Ingredients

Fish Patties

• 350g firm white fish, finely minced
• 1 tbsp very finely minced lemongrass (inner part only)
• 1 small garlic clove, grated
• 1 tsp grated ginger
• 1 tbsp chopped fresh dill
• 1 tbsp chopped spring onion
• 1 tsp fish sauce
• ½ tsp sugar
• 1 tsp lime zest
• 1 tbsp cornstarch
• 1 tbsp neutral oil (for cooking)

Quick Pickles

• ½ cup julienned carrot
• ½ cup julienned cucumber (seeds removed)
• 2 tbsp rice vinegar
• 1 tsp sugar
• Pinch salt

Nuoc Cham Mayo

• ¼ cup mayo
• 1 tsp fish sauce
• 1–2 tsp lime juice
• ½ tsp sugar
• Pinch chili flakes (optional)

To Assemble

• 2 brioche buns or soft rolls
• Handful fresh mint
• Handful cilantro

Instructions

1. Mix rice vinegar, sugar, and salt until dissolved. Toss with carrot and cucumber and set aside 15–20 minutes.
2. Gently combine minced fish with lemongrass, garlic, ginger, dill, spring onion, fish sauce, sugar, lime zest, and cornstarch. Form into 2 patties and chill briefly if possible.
3. Heat oil in a pan over medium heat. Cook patties 3–4 minutes per side until golden and cooked through.
4. Mix mayo, fish sauce, lime juice, sugar, and chili flakes.
5. Toast buns. Spread nuoc cham mayo on bottom bun, add fish patty, top with drained pickles and fresh herbs, and close.