Asian

The Sushi Fillet-O-Fish

My mind has been playing up post wedding. I have a case of forgetfulness.

I forgot that it was my nephew’s birthday this weekend. I forgot that my (very important) meeting was next friday, instead I sat at a cafe, all on my lonesome for half an hour – waiting and waiting. I forgot that I had made this sushi fillet-o-fish. I even forgot about day light savings and pushing that clock forward one-entire-hour.

Like a lot of things I forget, when I realise that I had forgotten them – rather than get angry at my mind, it was a rather pleasant surprise.

I drove up to Newcastle for the most part of the weekend to see my nephew, Austin, to celebrate his second birthday. We made a ‘digger’ cake – which was a total hit. Digger cake? A good old chocolate cake, smothered thickly in its entirety with chocolate icing. There were banana chip retaining walls, and banana chip paving stones up the sides of the cake. ‘Green (coconut) grass’, along with crushed up ‘rocks’ made by smashing maltesers and crunchie bars (more for us adults than the birthday boy!). There was even ‘milo dirt’. And of course, a prized plastic digger, which had cut a path right down the middle of the cake – pushing all the rocks, grass and dirt off the side of the cake and onto the cake stand. One word, epic. The birthday boy was in awe. Even asking about the cake the next day.

That meeting I forgot about is this week. (Phew, for a week later, I would have been kicking myself if I’d missed this meeting). I can’t be more excited about it. It’s got to do with the blog, and involves a bit of radio and video – once I get the full details, you will too. Maybe that’s why I thought it was a week early – sheer excitement!

This sushi fillet-o-fish recipe that also got forgotten. I was (secretly) patting myself on the back thinking, ‘wow – you really shot a lot that day and the post is already written, score’. It meant this post was fairly fast to put up, which is very unusual around here.

So, enjoy my last sushi burger and know that I’m feeling blog-better – and content will be more regular, more varied. And a change is around the corner. This last change is one I definitely won’t forget about.

0215

0215

THE SUSHI FILLET-O-FISH

INGREDIENTS
2 CUPS OF BROWN SUSHI RICE (MAKE YOUR OWN OR USE THE EASY MICROWAVE PACKETS)
3-5 SLICES OF PLASTIC CHEESE, CUT INTO QUARTERS
5 CORNICHONS, CUT INTO A FINE DICE
KEWPIE MAYO

FOR THE FISH PATTIES
1 FILLET OF FIRM WHITE FISH (I USED SNAPPER)
1 X EGG, lightly beaten
1 CUP OF PANKO CRUMBS
SALT AND PEPPER

LET’S GET COOKING

STEP ONE
To make the fish patties cut the fish into squares, mine were 4 x 4cm and 5mm thick. Lightly coat the fish pattie in the lightly beaten egg, then coat all sides in panko crumbs. Set aside and refridgerate for 10 minutes.

STEP TWO
Shallow fry your fish patties in a non-stick frypan on a medium heat until golden brown on both sides. Drain on paper towel. Repeat for remaining fish patties.

STEP THREE
With slightly wet hands form your sushi brown rice burger tops by squeezing the rice together in the palm of your hands. Repeat with remaining rice.

STEP FOUR
Assemble your burger; burger bottom, fish patty, slice of cheese, kewpie mayo, cornichons then your burger top. Repeat the process for your remaining ingredients.

Makes 12. Eat immediately. No chopsticks required!


The Sushi Crispy Chicken Burger

I’ve been a little quiet here.

Last week, I felt blogged-out. After long days by my computer working on a mega-project, all I wanted to do was come home. Throw on my runners go for a fast-hard-threadmill-run, to sweat out the days work. Sit down to a simple dinner – oh and, to watch The Block, which I am totally addicted to, I’m backing the #teambradanddale or #thesuperks. I just couldn’t fathom opening up the laptop and editing a post, nor sifting through photos.

Knowing my blog-drab-attitude I should of just taken the week off blogging. Instead on Friday, I attempted to shoot an easter recipe which has been brewing in my mind for a while. The day started off so badly. I couldn’t find one vital ingredient. It sent me on a wild goose chase. I hit Bondi Junction, Broadway, then the fish markets. Two hours later, I was officially spent. Yet, there was still a recipe to shoot.

After a few attempts, I shut up photography shop. The recipe needed tweaking, the set needed work. I just couldn’t get that magic shot. I cleaned up the kitchen, I did a bit of internet surfing and called it a day with a few cold glasses of champagne (which went down a treat). Sometimes, things just don’t fall into place. Instead of fighting it – I should of just admitted defeat and set a new time to shoot the recipe with a more positive attitude.

So instead of bringing you my super dooper easter recipe. It’s another sushi burger. Hope you’re not too disappointed, maybe my blogging mojo will come back to me this week!

0216

0216

THE SUSHI CRISPY CHICKEN BURGER

INGREDIENTS
2 CUPS OF BROWN SUSHI RICE (MAKE YOUR OWN OR USE THE EASY MICROWAVE PACKETS)
ICEBERG LETTUCE, FINELY SLICED
KEWPIE MAYO

FOR THE CRISPY CHICKEN PATTIES
1 -2 CHICKEN THIGHS
1 X EGG, LIGHTLY BEATEN
2 TABLESPOONS CORN FLOUR
SALT AND PEPPER

LET’S GET COOKING

STEP ONE
To make the chicken patties, push a small round cookie cutter slightly bigger than your burger top over the flesh. To make the crispy batter combine the egg and cornflour in a small bowl. Coat each round chicken piece in the batter.

STEP TWO
Shallow fry your chicken patties in a non-stick frypan on a medium heat until golden brown on both sides. Drain on paper towel. Repeat for remaining chicken patties.

STEP THREE
With slightly wet hands form your sushi brown rice burger tops by squeezing the rice together in the palm of your hands. Repeat with remaining rice.

STEP FOUR
Assemble your burger; burger bottom, crispy chicken patty, iceberg lettuce, kewpie mayo then your burger top. Repeat the process for your remaining ingredients.

Makes 12. Eat immediately. No chopsticks required!




 
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