Combine the chopped cod, egg, masala powder, salt, and laksa leaves in a food processor.
Pulse into a rough farce.
Combine fish mince mixture and flour in a bowl.
Form mixture into patties and allow to set in the freezer for 10 minutes.
Put patties into a sous vide bag with some olive oil.
Cook for 30 minutes at 130°F.
Sear the patties for 45 seconds each side in a non-stick skillet.
Combine all ingredients for the aioli in a bowl.
Assemble the burgers.
Spread aioli on both halves of each burger bun, layer lettuce, and fish patties.