Protein Swap | Turmeric Fish Bánh Mì Burgers
with Sweet Chili-Lemongrass Mayo
Cooking time
10 minutes
Servings
2/4
Calories
850 /serving
Vietnamese bánh mì sandwiches always hit the spot with a combo of pickled veggies and fluffy bread. This speedy version is bursting with colour from golden turmeric on fish fillets, loaded onto burger buns with sweet chili-lemongrass mayo and a refreshing slaw.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 200g Coleslaw mix
- 2 Cucumbers
- 1g Ground turmeric
- 30ml Rice vinegar
- 15g Minced lemongrass
- 60ml Sweet chili sauce
- 60ml Mayonnaise
- 2 Artisan hamburger buns
Contains: Barley • Eggs • Salmon • Wheat
You will need:
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Total Fat
47 g
Saturated Fat
7 g
Sodium
1250 mg
Total Carb
69 g
Sugars
26 g
Protein
35 g
Fibre
5 g
Preparation
Cook the tilapia
- Pat the tilapia dry; season with the turmeric, a drizzle of oil and S&P.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the tilapia* and cook, 2 to 3 min. per side, until golden brown and cooked through.
Make the slaw & chili-lemongrass mayo
- Meanwhile, thinly slice the cucumbers crosswise.
- In a medium bowl, combine the coleslaw mix, cucumbers, vinegar, 1 tbsp of the chili sauce (double for 4 portions), ½ the lemongrass, a drizzle of oil and S&P.
- In a small bowl, combine the mayo, remaining chili sauce and lemongrass, and S&P.
Toast the buns
- Warm the **buns **in the toaster.
Plate your dish
- Divide the bun bottoms between your plates.
- Top each bun bottom with the chili-lemongrass mayo, tilapia (halve crosswise), a spoonful of the slaw and a bun top.
- Serve the remaining slaw on the side. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
