Epic Fish Bao Buns

Epic Fish Bao Buns

A fun dinner idea to enjoy with friends. Marinate your fish in the morning to cook it in a crispy coating and wrapping it in a super light bun topped off with spicy mayo and cucumber relish. Buy your buns in advance or roll up your sleeves to make them from scratch in the morning with this easy recipe. Let your guests assemble their buns on the night for extra fun.
For the fish
  • 2x 200 g white fish fillets (skin removed) from Henderson To Home
  • 40 g salt
  • 1 litre water
  • 200 g flour
  • 1/2 tsp chilli powder
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1 egg whisked
  • 200 g panko or bread crumbs.
    For the mayo
    • 1 egg yolk
    • 2 dl natural oil
    • 2 tsp dijon mustard
    • 1 tsp sesame oil
    • 3 tbsp sriracha (depending how hot you want it!)
    • Lemon juice.
    For the cucumbers (marinate this for a day or two before ideally)
    • 300 ml water
    • 200 ml sugar
    • 100 rice wine vinegar
    • 2 green chillies
    • 1 cucumber
    For the buns (makes 8 buns in 20 minutes prep, 2-2.5hr rising time)
    • 265g plain flour
    • 1/4 tsp salt
    • 3.5g instant yeast
    • 20 g caster sugar.
    • 5g baking powder
    • 25g milk
    • 100-125ml warm water
    • 12ml oil

    Kimchi - optional



    1. For the cucumber: Start 2 days before eating the baos if possible. Dissolve sugar in some of the water and mix with the remaining water and vinegar. Peel the cucumber lengthwise but keep some of the peel on, slice and mix with the pickling liquid.
    2. To marinate the fish: Start off making a brine for the fish in the morning. Make a brine with salt and cold water. Cut the fish in eight equal size pieces and brine during the day until cooking of the fish.
    3. To make the buns: In a mixing bowl, add flour, salt, yeast, sugar and baking powder, mix and pour in the liquids. Knead until a smooth ball. Cover and let rise in a warm place for 1-1 1/2 hour or until double in size. Divide the dough in smaller pieces at 50g each, roll a tight ball and let rise for another hour. Roll out each ball to an oval shape and brush the topside with oil and fold over. Let rise for another hour and stream in batches for 8 minutes in a bamboo steamer (a colander works too).

    4. For the mayo: In a blender, add yolk, mustard and sriracha, blend whilst drizzle in all of the oil. Do not salt before all is incorporated as both mustard and sriracha contains salt. Season to taste with salt, pepper, sesame oil and lemon juice. Add some more sriracha if you prefer it spicier.
    5. To coat and fry the fish: Heat up enough oil to deep fry the fish in to 180 degrees or set the temperature if using a fryer. Coat the fish pieces first in flour, then dip in the egg then the breadcrumbs. If you prefer a thicker coating you can dip the fish in flour again, then egg and finish with crumbs. Fry for about 3 minutes each side until golden.
    6. To assemble your buns: fun DIY. Open the bun and spread a layer of sriracha mayo, add a few slices of pickled cucumber, kimchi is lovely too if you have in hand, then add the fish and some more mayo.
    Epic Fish Bao Buns
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