Moqueca Fish Burger
Add the fish fillets to a 30 x 23cm high sided baking tray and season with ½ tsp of fine salt, ½ tsp sugar and 2 tbsp oil. Mix to coat.
Add all the ingredients for the moqueca to a blender and blitz until completely smooth. Add to the tray with the fish and mix to coat. Leave to marinate for 30 mins at room temperature.
While the fish is marinating, make the slaw. Mix the cabbage mayo, lime juice and fine salt together and set aside.
Preheat the oven to 240°C fan. Transfer the tray of fish to the oven for 22-24 minutes, or until the fillets are beginning to turn golden-brown on top. The sauce should have thickened and reduced considerably, and should be bubbling vigorously. Set aside to cool for 5 mins.
While the fish is cooling, spread a little mayo on each cut half of brioche, then toast in a very hot pan until golden brown.
When you're ready to serve, stir the spring onions, green chilli and coriander into the slaw.
Place a fish fillet on each brioche half and spoon over plenty of sauce. Squeeze over some lime juice, then top with a generous spoonful of slaw and the other half of the bun. Serve with lime wedges and more sauce alongside, for dipping your burger into.