Tempura fish burgers with wasabi mayo

INGREDIENTS

4 x 150g skinless and boneless firm white fish fillets, such as barramundi or blue-eye

4 floured bap buns

2 large handfuls watercress, leaves picked

1 carrot, halved and cut into thin strips

1/2 avocado, sliced

2 large handfuls snow pea sprouts, trimmed

WASABI MAYO

1 large egg yolk

2 teaspoons wasabi paste

2 tablespoons lemon juice

125ml light olive oil

sea salt

TEMPURA BATTER

250ml chilled soda water

3 ice cubes

1 large egg yolk

110g plain flour

3 teaspoons corn

METHOD

To make the wasabi mayo, whisk the egg yolk, wasabi paste and lemon juice together in a small bowl. Gradually pour in the oil, whisking continuously, until thick. Season with salt.

To make the tempura batter, combine the soda water, ice cubes and egg yolk in a medium-sized bowl. Sift in the flours. Stir using chopsticks, until just combined; the batter should be slightly lumpy.

Two-thirds fill a deep-fryer or a large heavy-based saucepan with vegetable oil and heat to 190°C. Place a wire rack on a baking tray, for draining.

Preheat a griller (broiler) to high.

Dredge the fish through the tempura batter and fry, 2 pieces at a time, for 3–4 minutes, until crisp and light golden. Transfer to the wire rack to drain.

Meanwhile cut the buns in half horizontally and toast the cut sides under the grill.

Arrange the watercress, carrot and snow pea sprouts on the bun bases. Place the fish and avocado on top, spoon on some wasabi mayo, cover with the lids and serve.

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