Tartare Sauce
180g Kewpie Mayo (Aisle 8)
50g Capers chopped (Aisle 5)
60g Acide cucumber pickles chopped (Deli)
20g Parsley chopped (Produce)
10ml Lemon juice (Produce)
Pinch salt (Aisle 10)
Pickled Red Onion
1 Red onion peeled, sliced (Produce)
3-4 Limes juiced (100 ml) (Produce)
2-3 Oranges juiced (100ml) (Produce)
100 ml White wine vinegar (Aisle 5)
2g Dried Oregano (Aisle 10)
1 Jalapeno halved lengthways (Produce)
Tempura Batter
150g Rice flour (Aisle 10)
150g Potato starch (Aisle 7)
150g Corn Flour (Aisle 10)
*Keep 75 g of flour mix aside
1 Bottle Dark Beer (Liquor)
2L Canola oil (Aisle 5)
Other Ingredients
4 Burger buns, lightly toasted (Bakery)
4 Rockling fillets (Seafood)
4 x slices of burger cheese (Aisle 2)
Method
Tartare Sauce
- Combine all ingredients.
Pickled Red Onion
- Place all ingredients except the onion in a saucepan, bring to the boil over high heat.
- Pour over the sliced red onion, set aside to cool. Once cooled, store in the fridge until ready to use.
Cooking Instructions
- Preheat oven to 180 degrees
- Heat canola oil over high heat until it reaches 160 degrees, which can be checked using a probe thermometer.
- Meanwhile, pour the beer slowly into the flour mix, whisk until smooth.
- Lightly coat the rockling fillets in the flour mix you have set aside.
- Dip the rockling fillets into the batter, ensuring they are entirely coated, shake off excess.
- Slowly drop into the hot oil, cook for 4-5 minutes or until golden.
- Drain on absorbent paper, place one slice of burger cheese on each piece of fish, place in oven for 1 minute or until cheese has melted.
Building Instructions
- Spread tartare sauce on top and bottom bun.
- Place battered fish fillet on the bottom bun, followed. by the pickled red onion
- Finish the burger with the top bun.
