Fish Burgers (Thai)

Combining a mild fish like cod with store-bought curry paste, cilantro, and kaffir lime makes for an incredibly flavourful patty, and serving it with a simple topping of thinly sliced cucumbers, red onion, and cilantro tossed with nuoc cham (a classic Vietnamese dipping sauce made from garlic, chile, sugar, fish sauce, and lime) is my ideal summer meal.

1 lb cod fillet, boneless, skinless, roughly chopped
¼ cup Thai red curry paste
2 Tbsp. fresh cilantro, finely chopped
2 cups fresh cilantro leaves
3 kaffir lime leaves, finely chopped
3 Tbsp. salted peanuts, roasted, roughly chopped
2 tsp. sea salt
2 Tbsp. extra-virgin olive oil
4 hamburger buns, split
2 Tbsp. granulated sugar
1 clove garlic
1 Thai chile, stemmed
2 Tbsp. fish sauce
1 Tbsp. lime juice, freshly squeezed
1 English cucumber, thinly sliced on the bias
1 small red onion, thinly sliced

Combine cod, curry paste, cilantro, and kaffir lime leaves in the bowl of a food processor; purée until combined, then transfer to a bowl. Stir in peanuts and salt. Divide mixture into 4 patties about 1" thick; transfer patties to a plate and cover with plastic wrap. Refrigerate until ready to grill.

Light a grill. Brush buns with olive oil; grill until lightly toasted, 1-2 minutes, and transfer to a serving platter. Grill burgers on hottest part of grill, flipping once, until cooked through, 5-7 minutes, then transfer to a serving platter and keep warm.

Meanwhile, Place ½ Tbsp. sugar, garlic, and chile on a cutting board and roughly chop everything together. Using the side of the knife, scrape the garlic-chile mixture into a rough paste. Transfer the paste to a medium bowl and whisk in remaining sugar and ½ cup warm water; continue whisking until sugar dissolves, about 30 seconds. Whisk in fish sauce and lime juice. Toss with cilantro leaves, cucumber, and red onion.

To serve, place fish burger on bun and top with ¼ of the salad.

Makes 4 servings.