We’re skipping the thin fish patties and throwing on our very own barramundi fish filet in-between these buns. There’s also a Singaporean-twist to the typical tartar sauce with the addition of sambal belacan!

Seriously juicy and flavourful, this fish burger will leave you saying, “It’s finger-lickin good!” (like seriously it’s really good)

Ingredients

Steps

1

Salt fish for a quick dry cure and leave it to chill in the fridge.

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2

Assemble the ingredients in a medium mixing bowl and combine well. Season to taste!

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3

Fill up a wide pot halfway with frying oil and heat it on medium high.

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4

In the meantime, mix together all the ingredients of the batter

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5

Pat fish dry after taking out of refrigerator, then coat with a thin layer of flour before dunking into the frying batter.

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6

When the oil reaches 185C or 365F, gently lay battered fish away in the oil and let that go for 3-5 minutes.

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7

When fish is golden brown, take it out and place on drying rack to rest.

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8

Toast your buns with abit of butter and it’s ready for assembly!

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9

Layer sauce on your bottom bun before placing your fried fish on there. Sit your cheddar cheese on your fish and optionally melt it slightly with a torch. Then, place some more sauce on the cheese before topping it off with your top bun!

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