> Recipes > Bao

Furikake fish finger bao

Furikake panko fish finger bao

PT1H

Share recipe

Ingredients

save recipe
recipe saved
  • Tartare sauce

  • 2 hard-boiled eggs
  • 1/4 white onion
  • 4 gherkins
  • 3 tbsp of Kewpie mayonnaise
  • salt to taste
  • pepper to taste
  • Bao

  • 1/2 batch of proved bao dough
  • vegetable oil
  • Furikake panko fish fingers

  • 300g of white fish, firm, e.g. cod or hake, cut into 5cm chunks
  • 100g of seasoned flour
  • 1 large egg, beaten
  • 200g of Panko breadcrumbs
  • 60g of furikake seasoning
  • mixed salad leaves
save recipe
recipe saved

Method

save recipe
recipe saved
1
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
2
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
image
3
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
4
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
5
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
6
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
7
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
8
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
Share recipe

Comments ()

Furikake fish finger bao

 
Be the first to leave a comment on this page...

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

...   ...
 

Please enter text

Comments must be less than characters

Change your username in user settings to something more personal.