These fish burgers are really really good! Nothing beats home-made. Or should I say nothing beats sous-vide home cooking?
Any lean fish could be worked into this patty. Mahi-mahi, snapper, bass. . . even other seafood such as prawns, crabmeat, and lobster.
Let’s begin by processing the fish together with the egg and seasonings. Inspired by a dish of Indian fish curry, I decided to flavor these burgers with a fish masala powder and some laksa leaves. You may actually go for cilantro leaves for that fresh flavor. I just find these laksa leaves(or Vietnamese coriander) much more fresh and flavorful.
For the seasoning, start with the standard of 12 grams salt and 8 grams pepper to a kilo of minced fish or seafood. Take a small sample from your mince, and fry it for a quick taste.
I highly suggest that you work on your fish in small batches so they don’t end up into a very fine puree. We want our fish paste a bit coarse with distinct fish flakes.
Empty the contents of your food processor into a bowl and gradually work in the flour. Add your flour just until the fish paste comes together. Adding too much will make your burgers really tough and chewy, and of course less flavorful.
Shape the patties, handling them with a very light touch. Pressing too hard on them would toughen them up as they cook. Try to shape them at least an inch thick and just a bit bigger than your bun in diameter. They’ll shrink and fit perfectly into those buns as they cook.
Give them a few minutes in the freezer to set a bit so they’ll keep their shape as you get them in the sous vide bag.
Bag them up a bit loose. Doing so via the water displacement technique would be perfect. Sealing them in really vacuum tight would again press too hard on the meat and consequently toughen our burgers.
Cook the patties in a water bath preheated to 130F for 30 minutes. I’m using the GSV130 here, but my favorite circulator is the Joule because I often leave my food cooking while I do other things around the house, or even do some yard work! With app notifications from Joule, I can monitor my food even when I’m not around.
Going for a longer cooking time won’t affect their doneness but will certainly give these burgers a mushy texture.
While the patties are cooking, mix up a dressing for your burgers. We went with a fish masala seasoning remember? A curry spiked aioli would be best to pair with that flavor.
Just take a few tablespoons of mayonnaise and mix in some curry powder and grated garlic. Some chopped cilantro and chili flakes would be excellent additions too. Ditch the recipe and go by taste. We all have different preferences for these spices.
Take the fish out of the sous vide water bath and shock them in ice water. This should bring the internal temperature down so they don’t overcook in their final sear.
Sear the fish burgers for about a minute per side in a lightly oiled skillet. They’re perfectly cooked through and we only want to give them a nice crust.
Build your burgers. Curry aioli goes on both halves of the bun, some fresh salad leaves, and of course, that beautiful cod burger!