Teriyaki Swordfish Burgers With Sweet Pickled Ginger Salsa
|Soy sauce||3 Tablespoon (45 Ml)|
|Water||3 Tablespoon (45 Ml)|
|Rice wine||3 Tablespoon (45 Ml)|
|Granulated sugar||1⁄4 Cup (4 tbs) (50 Ml)|
|Garlic||1 Clove (5 gm), peeled and smashed|
|Fresh ginger root||1 Inch, smashed (About 2.5 Centimeter)|
|Lemon peel||1 Inch (About 2.5 Centimeter)|
|Chopped pink pickled ginger||1⁄2 Cup (8 tbs) (125 Ml Sushi Ginger)|
|Chopped fresh chives/Green onions||1⁄4 Cup (4 tbs) (50 Ml)|
|Nori sheet||5 Inch, toasted and broken into small pieces (12 Centimeter)|
|Boneless fresh swordfish||1 Pound, skin removed (500 Gram)|
|Egg whites/1 whole egg||2 1⁄2 Cup (40 tbs)|
|Whole wheat breadcrumbs/White breadcrumbs||1⁄2 Cup (8 tbs) (125 Ml)|
|Salt||1 Teaspoon (5 Ml)|
|Pepper||1⁄2 Teaspoon (2 Ml)|
|Chopped fresh cilantro/Parsley||2 Tablespoon (25 Ml)|
|Sesame oil||1 Tablespoon (15 Ml)|
|Kaiser rolls/Sesame buns||6|
For teriyaki sauce, in small saucepan, combine soy sauce, water, rice wine, sugar, garlic, ginger and lemon peel.
Bring to boil and cook until mixture is reduced by half and is quite thick.
To make salsa, in large bowl, combine pickled ginger, cilantro, chives and nori.
Peel and dice mango (page 279).
Mix into salsa.
To make burgers, pat fish dry and cut into l inch/2.5 cm chunks.
Chop in food processor until pieces are very small and then blend in egg whites, breadcrumbs, salt, pepper and cilantro.
Shape into patties about 1/2 inch/1 cm thick.
Brush with sesame oil.
Grill burgers for about 2 minutes per side.
Brush with teriyaki sauce.
Cook for 1 minute, then turn and brush again.
Burgers should be just cooked through.
Serve burgers in buns with salsa on top.