Crispy snapper bao buns

Serves 4 

• 2-4 fillets snapper (can substitute for whiting, flake, etc)
• ½ cup mayonnaise
• 1 ½ tbsp sriracha chili sauce
• ¼ lemon
• 1-2 carrots
• 2 sprigs spring onion (thinly sliced)
• Handful coriander (optional)
• ½ cup corn flour
• Pinch salt and pepper
• 2 tsp paprika
• Canola oil
• 8 bao buns
• Hoi sin sauce

1.     In a small dish, add the mayo, sriracha sauce, pinch of salt and juice of ¼ lemon. Stir well and check taste for balance of flavours.

2.     Julienne (thinly slice) the carrots and stir through in the sriracha mayo mix and set aside.  

3.     Take the snapper fillets and cut into lengths the same size as your bao buns.

4.     Mix the corn flour, salt, pepper and paprika and coat the fish.

5.     Steam the bao buns (as per instructions on the packet).

6.     Whilst the buns are steaming, heat a good splash of oil in a pan on medium heat and cook the snapper. The corn flour will allow them to crispen. Cook for no longer than 2 minutes each side. They should be lovely and golden.

7.     To build you buns, layer with a generous serve of the sriracha carrots, spring onion and the coriander. Lay your crispy fish on top and finish with a drizzle of hoi sin sauce. For an extra kick, add some fresh chili.

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