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Crispy Thai Fish and Chip Burger
Recipe image

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

Mango, Carrot, Cucumber Slaw

  • Unripe mango, julienne 100.0 g
  • Carrot, julienne 100.0 g
  • Cucumber, julienne 100.0 g

Crispy Potato Straws

For Burger Assembly

  • Coriander leaves 8.0 g
  • Green lettuce leaves 12.0 g
Created By:
No Chef Image

JIRAROJ NAVANUKROH & MAURITS VAN VROENHOVEN

 JIRAROJ NAVANUKROH Executive Chef, Unilever Food Solutions, Thailand MAURITS VAN VROENHOVEN Global Lead Creative and Brand Development Chef, Unilever Food Solutions, the Netherlands

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:
No Chef Image

JIRAROJ NAVANUKROH & MAURITS VAN VROENHOVEN

 JIRAROJ NAVANUKROH Executive Chef, Unilever Food Solutions, Thailand MAURITS VAN VROENHOVEN Global Lead Creative and Brand Development Chef, Unilever Food Solutions, the Netherlands
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