Directions

1. Preheat Bravo and set to broil at 500°F.
2. Combine cod, curry paste, cilantro, and kaffir lime leaves in bowl of a food processor or blender. Combine and transfer to a bowl. Stir in peanuts and salt. Divide mixture into 4 patties, 1 inch thick.

3. Spray both sides of patties and season with salt and pepper. Place in enamel baking pan. Insert Probe and set to 145°F. Place on cooking rack in position 2. 

4. Set to broil at 500°F for 3 min. Flip, and cook for an additional 3-4 minutes until an internal temperature of 145°F reached.
5. While cooking, place ½ T sugar, garlic, and chile on a cutting board and roughly chop everything together. Using a side of a knife, scrape and press down on the garlic-chile mixture into a rough paste. Transfer paste to a medium bowl. Whisk in remaining sugar and ½ c warm water. Whisk in fish sauce and lime juice. Toss with whole, 2c cilantro leaves, cucumber, and red onion.
6. To toast buns, open each and spray insides of halves with cooking spray. Place on cooking rack in position 2 and set to broil for 2 min., TOP only, until golden brown.
7. When done, remove burgers. Place fish burger on bun and top with ¼ of the salad.