Wild crispy hoki fillet fish burger japanese style | Marine Stewardship Council

Ingredients

• 1x 225g pack of MSC certified sustainable hoki fillets
• Salt
• Soft milk or potato burger buns
• Yuzu mayo (or your favourite Asian-style mayonnaise)
• 1 cup finely shredded red cabbage
• 1 medium carrot, julienned or grated
• 3 tablespoons extra virgin olive oil
• 1 tablespoon sesame oil
• 1 tablespoon white wine vinegar
• 1 tablespoon honey
• 1 tablespoon soy sauce
• 1 garlic glove, finely chopped
• 1 tablespoon grated ginger
• Pinch of salt