Classic Fish Burger


  • 4 x 100g

    Fresh Sealord hoki fillets

  • 1 tbsp

    White vinegar

  • 1 tbsp


  • 1 tbsp

    Butter or oil

  • 4

    Brioche burger buns

  • 1/2 cup

    Garlic aioli

  • 1 cup

    Salad greens or rocket

  • 1

    Lemon, cut in to wedges

  • Salt & pepper

  • Fries to serve, optional


  1. Heat an oven to 180C.
  2. To pickle the red onion, in a small bowl place the onion, vinegar and sugar and stir well. Allow to sit for at least 20 minutes, then drain.
  3. Heat the butter or oil in a frying pan and cook the hoki for 3 minutes each side depending on its thickness.
  4. Place the buns into the oven for 5 minutes to toast.
  5. Spread the base of the bun generously with garlic aioli, top with greens, onion and hoki.
  6. Place on the top of the bun and serve hot. Extra sauce may be served on the side along with optional fries.