Furikake fish finger bao

To begin, make the tartare sauce. Finely chop the eggs, onions and gherkins and place them in a mixing bowl. Add the mayonnaise and mix everything well. Season to taste and reserve in the fridge

Next, make the burger shaped bao buns. Roll the dough into a long cylinder and slice the cylinder into roughly 3–4cm pieces. Roll each piece in your hands to form a smooth ball. Take one of the balls of dough and press down firmly onto it with the palm of your hand to form a flattened circle. Brush with a little dab of vegetable oil, then place a second ball of dough on top

Slightly cup your hand and press down to form the two halves of your burger bun shape, the bottom bun being flat and the top being domed. Repeat until all the dough has been used. Once you have made all the bao, cover with a damp cloth and set aside to rest for 15–20 minutes

While the buns are rising, bread your fish. Set up a preparation station. Place the seasoned flour, beaten egg and breadcrumbs in separate bowls, lined up with a clean plate at the end. Coat the fish pieces in flour, then dip in the egg, and finally the breadcrumbs, setting them on the clean plate

Place the buns in a lined bamboo steamer and fill a wok one third of the way with boiling water. Place the steamer into the wok and cover. Leave to steam for 10–12 minutes, making sure not to lift the lid

Next preheat a deep-fryer to 180°C. You can also use a wok or large pot, filled no more than halfway with oil. To check the temperature of the oil, dip in the tip of a wooden chopstick or skewer, it should start to fizz after a second in the oil

Carefully add the breaded fish and deep-fry until golden brown, about 5–6 minutes. Remove the pieces carefully with a slotted spoon and drain well on kitchen paper. Sprinkle the furikake over the fish

To serve, place some salad leaves in the buns, followed by the fish and a dollop of tartare sauce. Place the lid on top and use a skewer to keep everything in place