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Bahn Mi FIsh Burger with Sriracha Mayo

Ingredients

  • 1 lb of white fish (recipe notes)
  • 2 tablespoons extra virgin olive oil
  • 3 scallions, chopped
  • 1 jalapeno, minced
  • 2 large garlic cloves, minced
  • 1/3 cup panko bread crumbs
  • 2 drop lemongrass essential oil
  • 3 drops ginger essential oil
  • 1 teaspoon honey
  • 1 teaspoon olive oil
  • 3 teaspoons fish sauce
  • 1 teaspoon Chinese five spice
  • Freshly ground pepper and salt to taste
  • Avocado oil, for frying
  • Handful of cilantro

Dua Chua

  • 2-3 large carrots
  • 1 medium daikon radish
  • 1 cucumber
  • 2 cups hot water
  • ½ cup sugar
  • 4 tablespoons salt or ume vinegar
  • 1 cup rice vinegar

Sriracha Mayo

  • ½ cup mayonnaise
  • 1 teaspoon sriracha

Instructions

  • Add the salmon, chopped scallions, jalapeno and garlic to the bowl of a food processor and pulse until it is finely chopped.
  • Add the chopped salmon to a bowl with the panko breadcrumbs, fish sauce, lemongrass, ginger, lime juice, honey and olive oil. Mix with a spoon until just combined. Form into 4 equally sized burgers (or 2 large) burgers.
  • Heat a skillet over medium-high heat with a tablespoon of avocado oil. Cook burgers on each side until golden, about 3-4 minutes per side. Be gentle when flipping the burgers.
  • Heat a skillet over medium-high heat with a tablespoon of avocado oil. Cook burgers on each side until golden, about 3-4 minutes per side. Be gentle when flipping the burgers.

Do Chua

  • Cut vegetables to desired size. (I used a vegetable peeler and just made long peels.)
  • Dissolve sugar in hot water, then combine with vegetables, remaining vinegar and salt.
  • Add vinegar solution to jars to cover daikon & carrots. Seal and store at room temperature until pickled to your taste. (I let mine sit overnight in the refrigerator.)

Sriracha Mayo

  • Combine mayonnaise and sriracha in a bowl until well combined. Ready!

Notes

  • You could easily make this into a veggie burger by replacing the fish with two cans of white beans.
  • Be sure not to overcook the fish! It may seem like it needs longer but it doesn't, it will dry up pretty quickly if overcooked.
 
* We use doTERRA essential oils for cooking because of their high quality and purity. You do not have to use essential oils for this recipe but if you do make sure they are food-grade and safe for internal consumption. Check out my recipe notes on how to make this recipe without essential oils if you so desire. Enjoy!