I have to admit that it has been a pretty slow week for the fish and chips I am about to share with you.
That is because I have been having a really bad bout of pneumonia.
The reason is, I have an autoimmune disease called Crohn’s disease, which is a form of inflammatory bowel disease.
And it can affect the mucosal membranes of the gut, particularly those in the mouth.
I was also diagnosed with an allergy to fish and I have since found out that a fish allergy is actually a more common form of autoimmune disease.
So that has left me with an incredible amount of food and I am currently struggling to find a way to cook it.
But now that I am home, I was able to find some new recipes and this is the recipe for a fish sandwich that I can make in under 10 minutes.
It has got all the flavours of a fish salad, with a bit of fish sauce, lemon, tomato and a little basil.
It is a fantastic sandwich to enjoy with a glass of wine or a beer.
Here is what you need:For the meat:You can use fresh or frozen fish, but if you don’t have any fresh fish in your fridge, you can make it at home and use any fish that is available.
The recipe I have below is from The Australian Seafood Kitchen, which has a great recipe for smoked salmon.
But if you do have any fish, you should definitely make sure that you cook it properly.
It should be cooked through completely and not left to cook until it is completely cooked.
This is so that you get all the flavour and nutrients that you want.
For the fish sauce:To make the fish burger, simply heat up a large frying pan and add the olive oil and garlic.
Add the smoked salmon, onions and green pepper and cook until the salmon is browned, stirring constantly.
Remove the fish from the pan and transfer to a cutting board and cut into strips.
Once the strips are cooked, add the tomatoes and basil, season with salt and pepper, and cook for 3 to 5 minutes.
Remove from the heat and set aside.
You can make this recipe in advance and cook it ahead of time.
You can also use the recipe on its own if you like.
But, if you prefer to prepare the meat as you normally would, simply remove the salmon from the frying pan, drain it well and then add it to a large mixing bowl and add in the vinegar, fish sauce and lemon juice.
When you have added all the ingredients, mix them well.
Take the fish out of the pan, set it aside, and transfer it to the fridge for 30 minutes.
While it is cooking, make the breading.
In a food processor, combine the flour, butter, salt and black pepper, along with the milk, bread crumbs and salt.
Using your hands, form the dough into a log shape.
Place the log in a greased baking pan and cover it with a baking mat or plastic wrap.
Bake for around 25 minutes, or until the top is golden brown and the breadcrumbs are bubbling.
After the bread is done baking, remove the log from the oven and set it on a cooling rack to cool completely.
You might want to take out the fish as soon as you take it out of fridge.
You can store it in the fridge in the freezer for up to a month.
It can also be stored at room temperature in a sealed container in the refrigerator.
As you can see, this is a pretty easy recipe and I like to use fish whenever possible.
I also made a little bit of cheese and avocado, and it was amazing.
It was also really good for a quick lunch when I was feeling hungry.
I can’t wait to share more recipes in the coming weeks!
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