Red Snapper Sliders with Mango Ketchup

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Ingredients for 10 portions
  • 30 Mini Hamburger Buns, 60 g each
  • For the fish burgers
  • 250 g QimiQ Classic, room temperature
  • 1500 g Red Snapper, finely chopped
  • 50 g Green onion(s), finely chopped
  • 10 ml Worcestershire sauce
  • Salt and pepper
  • 5 ml Thai fish sauce
  • Lemon juice
  • Tabasco sauce
  • 50 g Bread crumbs
  • For the mango ketchup
  • 400 g Mango(es)
  • 20 ml Vinegar
  • 40 g Sugar
  • 20 ml White wine
  • 20 g Ginger root
  • Salt and pepper
  • Cayenne pepper
  • Pimento spice
  • 150 g QimiQ Classic, room temperature
Method
1.
For the burgers, whisk QimiQ Classic smooth, add the red snapper and mix well.
2.
Add the onion and season with the worcester sauce, salt, pepper, fish sauce, lemon juice and tabasco to taste and mix well.
3.
Bind the mixture with bread crumbs and form into small burgers. Chill for at least 1 hour.
4.
Pan fry or grill the burgers over moderate heat.
5.
For the mango ketchup, peel and stone the mango.
6.
Blend the fruit with the remaining ingredients until smooth, pour into a heavy-sided saucepan and cook over low heat for 3-4 minutes. Remove from the heat and allow to cool.
7.
Finish with the cold QimiQ Classic, mix well and chill.
8.
Assemble the sliders and serve with the chilled mango ketchup.