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Photo of Thai fish burgers by WW

Thai fish burgers

Total Time
30 min
15 min
15 min


Green beans

200 g

Ling, raw

800 g, chopped

Green shallot(s)

2 individual, finely chopped

Fish sauce

2 tbs

Kecap manis

1 tbs, (sweet soy sauce)

Fresh ginger

1 tbs, finely grated

Fresh coriander

½ cup(s), chopped

Sesame oil

1 tbs

Sweet chilli sauce

cup(s), (80ml)


2 medium, chopped

Multigrain bread roll

480 g, (8 x 60g rolls) split, toasted

Baby spinach leaves

80 g

Lebanese cucumber

2 medium, halved lengthways, sliced


2 medium, cut into matchsticks


  1. Boil, steam or microwave beans until just tender. Drain. Refresh under cold water. Drain. Finely chop.
  2. Process fish in a food processor until finely chopped. Combine fish, beans, shallots, fish sauce, kecap manis, ginger and coriander in a large bowl. Form mixture into 8 patties. Brush patties with sesame oil (if serving 4, see Notes).
  3. Heat a large non-stick frying pan over medium heat. Cook patties for 4–5 minutes each side or until golden and cooked through.
  4. Meanwhile, combine sweet chilli sauce and tomatoes in a bowl. Top roll bases with spinach, patties, cucumber, carrot and tomato mixture. Sandwich with roll tops to serve.


To freeze: Separate uncooked patties with squares of baking paper and wrap in a double-layer of plastic wrap. Freeze for up to 1 month. Defrost in fridge overnight. Continue recipe from Step 3 with half the sweet chilli sauce, tomatoes, rolls, spinach, cucumber and carrot as per recipe. You only need half the sweet chilli sauce, tomatoes, rolls, spinach, cucumbers and carrots if freezing half this recipe.