Tip: Serve with homemade potato crisps.
Serves: 2
Prep: 5 mins
Cook: 15 mins
1
Cook the fish in a pan with a little bit of oil – 10 minutes skin down and 5 minutes on the other side. Remove from heat and assemble your burger. Slice the bun in half and toast the insides.
2
Spread some Nando’s Perinaise on the bottom, layer with pineapple, cucumber, fish, add Nando’s Mozambican Paprika PERi-PERi sauce, pineapple, radish and top with spring onions.
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