Crisp & Chunky Bao Buns with Miso Mayo

With a crunchy crumb coating and flaky hake inside Crisp & Chunky fillets are ideal as a filling for bao buns!

Serves 4-6
Prep: 120 min
Cook 45 min

Crisp & Chunky Bao Buns with Miso Mayo

Serves 4-6
Prep: 120 min
Cook 45 min

With a crunchy crumb coating and flaky hake inside Crisp & Chunky fillets are ideal as a filling for bao buns!

Ingredients

Bao Buns

500 g bread flour
10 g instant dried yeast
2 tsp (10 ml) baking powder
2 tsp (10 ml) salt
¼ C (60 ml) sugar
375 ml lukewarm milk
2 tsp (10 ml) olive oil

Fish

1 x 500 g box Sea Harvest Crisp & Chunky Classic

Miso Mayo

2 tsp (10 ml) miso paste
2 tsp (10 ml) Soy sauce
2 tsp (10 ml) balsamic vinegar
4 tsp (20 ml) honey
⅓ C (80 ml) mayonnaise
1 Lime

To Assemble

1 baby red cabbage, very thinly sliced
1 mini cucumber, peeled into ribbons
1 avocado, peeled and thinly sliced
50 g pickled red onions
80 g coriander, washed & picked
2 spring onions, green part only, thinly sliced
2 tsp (10 ml) white sesame seeds

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Method

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.

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How do I BAKE fish?

Dollops of flavoured butter (or a little olive oil) on fish portions are ideal for baking. Wrap fish portions in foil to keep moisture in – as fish forms its own juices. Open just before end of baking to allow for browning. Fish can also be placed in a suitable oven dish and covered. Baking takes around 20 minutes depending on the portion size.