Crisp & Chunky Bao Buns with Miso Mayo

Bao Bun Phase 1 

• Add the flour, yeast, baking powder, salt and sugar together, and whisk to combine the ingredients.
• Heat the milk and olive oil until lukewarm (30-35 ºC). Slowly add the milk to the dry mixture, mixing with a wooden spoon until combined. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth. Place into a lightly oiled bowl and cover with cling wrap. Allow the dough to rise at least double in size – approximately 1½ hours on a cold day. If it is in a warm area it will take approximately 35-40 minutes.

Bao Bun Phase 2 

• Divide the dough into  60 g portions and roll to form smooth dough balls. Cover with a clean, damp kitchen cloth to prevent drying out.
• Lightly flour a clean surface, then, using a rolling pin, roll a dough ball gently into a disk of about 1 cm thickness. Lightly brush the top of the disk with oil and then fold over like a taco. Place onto baking paper and cover with the kitchen cloth. Repeat these steps with the rest of the dough balls – you should be able to get out at least 12-14 bao buns. Leave the bao buns to prove before steaming, they should double in size.
• Fill a pot that can fit a bamboo steamer over it about ⅔ full with water. Allow it to come to a boil, then place the dough buns into the steamer (depending on the size, you should be able to fit at least 3). Steam for 12-14 minutes. Repeat until all of the bao buns are steamed.
• Tip: You can use an electric steamer in place of a bamboo steamer if you have one.

Fish

• Preheat the oven to 200 ºC.
• Lay frozen Crisp & Chunky fillets onto a baking tray. Place into the oven for 15-18 minutes and cook until golden and crunchy. Alternatively, cook in an air fryer for the recommended time. Just before building the bao buns, slice the fillets into strips.

Miso Mayo

• Mix the miso paste, soy sauce, balsamic vinegar and honey together. Add this to the mayonnaise and mix until well combined and smooth.

To Assemble

• To build the bao buns, start with the red cabbage at the bottom and add then add a slice or two of avocado on one side of the bun. Add slices of Crisp & Chunky on top and then fill with cucumber ribbons. Top each with a drizzle of miso mayo and add fresh coriander and spring onions. Finally, garnish with sesame seeds and serve.
• Tips: Once the bao buns have been made they can be frozen. Re-heat by steaming for 7 minutes.