This recipe was created to match Kyle Lockwood's Silver Fern (Red, White and Blue) flag design in the 2016 New Zealand Flag Referendum in 2016. Warren says his dish is "reflective of our love of fish and a good burger, and the modern melting pot that is Kiwi culture. Asian buns and marinated fish create a South Pacific paradise bun."
Fish
| 2 | Fresh kahawai fillets, cut into 2-3cm pieces, or use gurnard or kingfish (Main) |
| 1 | Lime, zest and juice |
| 1 Tbsp | Chopped fresh coriander |
| 1 knob | Fresh ginger, a small one, finely grated |
| 1 | Red chilli, a little finely chopped |
Salsa
| 2 large | Tomatoes, deseeded, ensure they are ripe (Main) |
| 1 small | Cucumber, cut into even-sized dice (Main) |
| 1 | Spring onion, finely sliced, green part only |
| 1 dash | Coconut cream (Main) |
Burger
| 4 | Bao buns, from Asian stores and speciality stores (Main) |
| 1 | Avocado, sliced or smashed |
| 2 servings | Chutney, we used kasundi |
| 2 sprigs | Coriander |
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Directions
- To marinate the fish, cut fillets into 2-3cm finger slices. Add the lime zest and juice, coriander, grated ginger and a little finely chopped red chilli. Leave to marinate for an hour.
- Meanwhile make the salsa. Put the diced tomatoes and cucumber into a bowl. Add spring onion and, when ready to serve, lightly season. Add a little coconut cream and stir.
- To assemble the burger, steam Asian bao buns until warmed through. Grill fish until just cooked. Open buns, add sliced or smashed avocado to one side, and chutney to the other. Add fish fingers, salsa, a sprig of fresh coriander and a little salt and fresh black pepper.
More of Warren's flag-inspired Kiwi dishes
