Name: Bao buns with crunchy fish nuggets
Prep time: 120 min
Cook time: 45 min
Total time: 165 min
Yield: 6 servings
Cuisine: Baking
Ingredients: 500 g bread flour; 10 g dried instant yeast; 2 tsp baking powder; 2 tsp salt; 1/4 cup sugar; 2 1/2 cup lukewarm water; 2 tbsp olive oil; 1 x 300 g box Sea Harvest Fish Nuggets; 1 baby red cabbage very thinly sliced; 2-3 radishes thinly sliced; 2 carrots peeled and sliced into matchsticks; 1/3 orange pepper thinly sliced into matchsticks; 1/3 yellow pepper thinly sliced into matchsticks; 1/3 red pepper thinly sliced into matchsticks; 4-5 gherkins sliced; 1 cucumber peeled into ribbons; 85 g chilli mayonnaise; 2 spring onions green part only, thinly sliced; 2 tbsp sesame seeds lightly toasted; 2 limes quartered

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Ingredients (20)

Bao buns

500 g	bread flour
10 g	dried instant yeast
2 tsp	baking powder
2 tsp	salt
1/4 cup	sugar
2 1/2 cup	lukewarm water
2 tbsp	olive oil

Fish

1 x 300 g box

Sea Harvest Fish Nuggets

To assemble

1	baby red cabbage — very thinly sliced
2-3	radishes — thinly sliced
2	carrots — peeled and sliced into matchsticks
1/3	orange pepper — thinly sliced into matchsticks
1/3	yellow pepper — thinly sliced into matchsticks
1/3	red pepper — thinly sliced into matchsticks
4-5	gherkins — sliced
1	cucumber — peeled into ribbons
85 g	chilli mayonnaise
2	spring onions — green part only, thinly sliced
2 tbsp	sesame seeds — lightly toasted
2	limes — quartered

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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 fish nuggets 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.

To Assemble

To build the bao buns, start with the shredded red cabbage at the bottom and place two Sea Harvest Fish Nuggets on top. Add radishes, carrots, peppers, gherkins and cucumber ribbons to each. Give each bao a drizzle of chilli mayonnaise and then garnish with sliced spring onions and sesame seeds. Serve with lime wedges for squeezing over.