Best Lime And Ginger Fish Burgers Recipes

Lime and Ginger Fish Fillets image

Provided by dale7793

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 13

3 teaspoons sesame oil
2 tablespoons finely sliced fresh ginger
6 spring onions, finely chopped
2 garlic cloves, crushed
1 tablespoon caster sugar
1/4 cup rice vinegar
2 tablespoons fish sauce
1 teaspoon finely grated lime rind
2 tablespoons lime juice
6 firm white fish fillets
2 kaffir lime leaves, finely shredded
fresh herb (I suggest cilantro)
lime wedge (to garnish)

Steps:

Combine the oil, ginger, spring onions, garlic, sugar, vinegar, fish sauce, lime rind and juice in a small bowl and mix well.
Place fish fillets in a single layer in a large shallow dish.
Pour the ginger mixture over the fish.
Cover and marinate in fridge for 1 hour.
Place each fish fillet onto a piece of lightly oiled foil.
Top each one with some of the ginger mixture from the dish and some lime leaves.
Fold in the edges of the foil and enclose fish well.
Cook the packets on a grill or BBQ for about 15 minutes or until cooked through (cooking time will depend on the heat of your grill and thickness of fish).
Open the top of each packet and sprinkle with herbs and garnish with a lime wedge.
Goes well with stir-fried Asian vegetables and rice.

Soy-Glazed Salmon Burgers with Ginger Lime Aioli image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 25

1/4 cup reduced-calorie or regular mayonnaise
2 tablespoons sour cream
2 cloves garlic, minced
2 teaspoons minced fresh ginger
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/3 cup low-sodium soy sauce
3 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon cornstarch
1 tablespoon plus 1 glass chilled Sutter Home Sauvignon Blanc
1 egg
2 tablespoons aioli
2 tablespoons sour cream
1 tablespoon fresh lime juice
1 teaspoon Asian hot chili sauce or bottled hot sauce
1 1/4 pounds skinless salmon fillets, chopped finely
2 green onions, thinly sliced
2 tablespoons chopped fresh mint leaves
2/3 cup bread crumbs
1 teaspoon salt
Vegetable oil
4 sesame buns, split
1/2 cucumber, peeled, seeded, and julienned
Radish or soy bean sprouts for garnish, optional

Steps:

Prepare grill with a medium fire for direct-heat cooking. In a small bowl, combine aioli ingredients. Reserve 2 tablespoons for burgers and chill remainder until serving time.
Combine soy sauce, honey, and rice vinegar in a small, heavy saucepan. Mix cornstarch and 1 tablespoon wine in a small bowl until smooth and add to soy mixture. Place over grill and stir mixture until glaze boils and thickens slightly, about 3 minutes. Meanwhile, sip a glass of Sutter Home Sauvignon Blanc, saving remainder for grilling. Set glaze aside. In a large bowl, whisk together egg, aioli, sour cream, lime juice, and chili sauce. Stir in salmon, onion, mint, bread crumbs, and salt to combine. Coat hands with vegetable oil and form 4 patties. Brush grill with vegetable oil and grill patties until browned on bottom, about 3 minutes. Turn patties and brush cooked side with soy glaze. Cook 3 minutes, turn, and brush other side with glaze. Grill just until done, about 4 to 6 minutes, turning and brushing with glaze frequently. During the last few minutes of cooking toast buns, cut side down, on outside of grill. Place cucumber strips on bottom half of bun, top with burgers, aioli, and bun tops. Garnish with sprouts, if desired.