Preparation
Cut the fish in cubes.
Put the fish and shrimp into the food processor. Pulse until the fish mixture is coursely chopped.
In a large bowl, mix all the ingredients for the patties with 60 ml (1/4 cup) of the Haiku Panko coating. Refrigerate for 30 minutes.
In another bowl, mix the ingredients for the sauce and refrigerate.
When ready to cook, make 4 patties of about 2 cm (3/4 in.) thick and coat them with the rest of the Panko.
In a pan, heat the olive oil over medium heat. Fry the fish patties for 4 to 5 minutes on each side.
Open the buns in half and toast in the oven on « broil » for about 1 minute.
When serving, top each bun with the sauce, napa cabbage, carrot and a fish patty.
