Ingredients per serve

+

Fish

  • 140g Ling 10.0 x
  • Chilli Paste 30.0 g
  • Oil 50.0 ml
  • Chilli Paste 20.0 g

Yuzu Sauce

Burger

  • Burger buns 10.0 pc
  • Wakame (Japanese seaweed salad) 400.0 g
  • Mizuna lettuce 100.0 g

Preparation

  1. Fish

    Smother the fish portions in chilli paste and oil, oven roast.
  2. Yuzu Sauce

    Combine KNORR Hollandaise Gluten Free Sauce and yuzu juice.
  3. Burger

    Toast or grill the bun base and top. Fill with the ingredients.
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