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Crispy Thai Fish and Chip Burger
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This playful take on British fish and chips transforms the seaside classic into a crispy, flavour-packed burger with a vibrant Thai twist.

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Ingredients

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Fish Burger

  • White fish filet(100 g x 4 pcs) 400.0 g
  • Batter
  • All-purpose flour 120.0 g
  • Milk 120.0 g
  • Water, cold 120.0 g
  • Baking powder 4.0 g
  • Salt 5.0 g

Coconut Lime Tartar Sauce

Chilli Lime Vinaigrette

  • Knorr Professional Intense Flavours Citrus Fresh 400ml 100.0 g
  • Fish sauceThai 40.0 g
  • Sugar 40.0 g
  • Thai red chillichopped 20.0 g
  • Garlic, finely chopped 20.0 g

Mango, Carrot, Cucumber Slaw

  • Unripe mango, julienne 100.0 g
  • Carrotjulienne 100.0 g
  • Cucumberjulienne 100.0 g

Crispy Potato Straws

For Burger Assembly

  • Coriander leaves 8.0 g
  • Green lettuce leaves 12.0 g
Created By:
JIRAROJ NAVANUKROH & MAURITS VAN VROENHOVEN

JIRAROJ NAVANUKROH & MAURITS VAN VROENHOVEN

 IRAROJ NAVANUKROH Executive Chef, Unilever Food Solutions, Thailand

This playful take on British fish and chips transforms the seaside classic into a crispy, flavour-packed burger with a vibrant Thai twist.

...

Preparation

  1. Fish Burger

    • Prepare the coating batter by mixing allpurpose flour, milk, cold water, baking powder, and salt together until combined.
    • Dip fish in flour, then into the batter. Deepfry at 185°C for 6–7 minutes until cooked and golden brown. Set aside.

  2. Coconut Lime Tartar Sauce

    • Prepare the tartar sauce by mixing all ingredients together until combined.

  3. Chilli Lime Vinaigrette

    • Prepare the vinaigrette by mixing lime juice, fish sauce, sugar, red chilli, and garlic. Stir well and adjust seasoning to taste.

  4. Mango, Carrot, Cucumber Slaw

    Put mango, carrot, and cucumber in a mixing bowl. Add the chilli lime vinaigrette, toss well, and set aside.

  5. Crispy Potato Straws

    • For the potato straws: Clean the potato, cut into small julienne, wash, dry, and deep-fry at 160°C for about 2–3 minutes until golden and crispy. Remove and drain well, then season with KCP.

  6. For Burger Assembly

    • To assemble the burger: Toast the potato bun. Spread coconut lime tartar sauce on the bun, then add green lettuce leaves and slaw. Add the fried fish, crispy potato straws, and a little more coconut lime tartar sauce. Top with the other half of the potato bun.
Created By:
JIRAROJ NAVANUKROH & MAURITS VAN VROENHOVEN

JIRAROJ NAVANUKROH & MAURITS VAN VROENHOVEN

 IRAROJ NAVANUKROH Executive Chef, Unilever Food Solutions, Thailand
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