Steamed bao buns filled with crispy, pan-fried fish fillets, fresh lettuce, carrot, spring onion and a sweet chilli mayonnaise. A lovely way to use fresh fish.
These Crispy Fish Bao Buns are every bit as good as they look. The fish is coated in a very light batter then pan fried until crispy and golden. The crunchy fish is complimented by the soft steamed bao buns, fresh veggies and and sweet chilli mayonnaise.
Bao buns are such a great way to serve your favourite cuts of meat. For more inspiration why not check out my Pulled Pork Bao Buns or my Crispy Fish Bao Buns.
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Ingredient notes:
- Fish: This recipe calls for a firm white fish. I used tarakihi as thats's what was available at my local supermarket. Other fish that would work include snapper, trevally, gurnard or blue cod.
- Bao buns: I'm a huge fan of bao buns, I have several recipes with them on my website. Other great serving options would be in a bun, in a wrap or on freshly steamed rice.
- Veg: I used a fancy green lettuce (this one is called a bibb lettuce) but literally any type of fresh green leaves will work from baby spinach to mesclun.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Slice the fish fillets into small strips approx 7cm long.
Add to a bowl along with the garlic powder, salt and egg, stir to combine. Then add the cornflour and mix again.
Add the oil to a large frying pan and shallow fry the fish pieces for a few minutes on each side until crispy and just cooked through. You may have to do this in batches so as to not crowd the pan.
Mix together the mayonnaise and sweet chilli sauce. Steam the bao buns in a bamboo steamer and prepare the vegetables.
Serve the steamed bao buns filled with the sweet chilli mayo, crispy fish pieces, carrot, lettuce leaves and spring onion.
Recipe FAQs:
Everything apart from the bao buns is gluten free (the fish is coated in cornflour which is gluten free). You could replace the bao buns with a gluten free bread of your choice or even some steamed rice.
Spicy mayo is a popular choice, but you could also use sweet chilli sauce, hoisin sauce, or a tangy soy-based sauce.
Storage:
These bao buns are best when made and eaten on the same day, however leftover components could be stored in the fridge. The fish could be reheated in the air fryer or oven.
Top tips:
Feel free to serve your fish and fillings in a wrap, in roti, in a burger bun or on rice if you prefer.
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Crispy Fish Bao Buns
Steamed bao buns filled with crispy, pan-fried fish fillets, fresh lettuce, carrot, spring onion and a sweet chilli mayonnaise.
Ingredients
- 500g firm white fish fillets
- ½ tsp garlic powder
- ½ tsp salt
- 1 egg
- ¼ cup cornflour
- ¼ cup vegetable oil
To serve
- 8 bao buns, thawed
- 3 Tbsp Japanese mayonnaise
- 2 Tbsp sweet chilli sauce
- 1 carrot, peeled and thinly sliced
- ¼ of fancy lettuce
- 1 spring onion, sliced
Instructions
- Slice the fish fillets into small strips approx 7cm long. Add to a bowl along with the garlic powder, salt and egg, stir to combine. Add the cornflour and mix again.
- Add the oil to a large frying pan and shallow fry the fish pieces for a few minutes on each side until crispy and just cooked through. You may have to do this in batches so as to not crowd the pan.
- Mix together the mayonnaise and sweet chilli sauce.
- Steam the bao buns in a bamboo steamer and prepare the vegetables.
- Serve the steamed bao buns filled with the sweet chilli mayo, crispy fish pieces, carrot, lettuce leaves and spring onion.
Notes
- Swap the bao buns for roti, burger buns or wraps.
- If you can’t find bao buns in the freezer at the supermarket you can get them in the freezer section at most Asian specialty stores.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 835Total Fat: 32gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 195mgSodium: 1220mgCarbohydrates: 83gFiber: 3gSugar: 14gProtein: 50g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Rachel Farah says
Is there another way to steam the Bao buns if you don't have bamboo steamer?
VJ cooks says
You can use a regular vegetable steamer or a sieve over a pot of boiling water. Place a lid on top.