Tip: Serve with homemade potato crisps.
Prep: 5 mins
Cook: 15 mins
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.
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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