Crispy Sichuan Salt & Pepper King Fish Bao Buns
Crisp-Fried Sichuan Salt and Pepper King Fish Bao Buns.These handheld morsels are a dinner party delight or an even better weekend lunch option.
What you’ll need
- 2 Cups Plain flour
- 1/2 tsp Baking powder
- 30ml Warm milk
- Pinch of Caster sugar
- 1 tsp Dried yeast
- 1 Tbsp groundnut oil, plus extra for brushing
- 3 tsp Rice vinegar
- 150ml Water
- 3 tsp Sichuan peppercorns
- 2 tsp Coriander seeds
- 1 Star anise
- 1 Dried red chilli
- 3 Tbsp Sea salt
- 1/2 Cup corn flour
- 1/4 Plain flour
- 200g Kingfish mishapes
- 1 Tbsp fish sauce
- 2 Cloves garlic,crushed
- Vegetable oil for shallow frying
Let's Cook!
Step 1
Make the bao buns by placing flour and baking powder in a large bowl. Combine milk, caster sugar and yeast in a small jug. Add to the flour along with groundnut oil, rice vinegar and water. Stir with a fork until a dough forms. Transfer to a floured surface. Knead for 10 minutes then transfer to a large, lightly oiled bowl. Cover and set aside to prove in a warm place for 1 hour.
Step 2
Divide into 8 equal pieces and roll into balls. Roll out each ball using a rolling pin, to create a 8 x 10cm oval. Brush with oil. Place an oiled chopstick in the center of each oval. Fold over the dough and remove the chopstick. Transfer to a lightly floured paper lined tray. Cover and rest for 20 to 30 minutes or until doubled in size.Place buns in a bamboo steamer and cook for 10 minutes.
Step 3
Meanwhile, make Sichuan salt and pepper by dry frying peppercorns, coriander and star anise. Cool. Add to a mortar with chili and salt. Grind with a pestle. Combine mix with flours. Place the fish, 1 tbsp fish sauce and garlic in another bowl. Toss to combine. Dust fish in flour mixture. Shake off excess. Shallow fry in batches over a medium heat. Drain on a paper towel.
Step 4
To make slaw, combine carrot, cabbage, coriander, fish sauce, mayonnaise and lime in a bowl.Fill buns with slaw, fish and coriander. Serve with Sriracha and lime wedges.
