Alaska Pollock Fish Finger Bao Bun by Andrew Koj


Tartare Sauce:
3-4 tbsp mayonnaise
1 tsp umeboshi paste (or 1tbsp capers)
1 tbsp chopped pickled cucumbers (or gherkins)
1 tsp chopped shiso (or other soft fresh herbs, e.g. dill / parsley)
½ tsp aonoriko (powdered nori seaweed) – optional
Zest of ½ lemon
1 tbsp yuzu juice (or lemon juice)

Fish Fingers:
200g of Alaska pollock fillets, cut into 4-5 fingers
100g tempura flour
100g panko breadcrumbs
Oil, for frying

Assembling the buns:
2 bao buns
3-4 leaves of gem lettuce
1 tbsp tartare sauce
Pinch of furikake seasoning (or sea salt)


Tartare Sauce:
• Mix all of the ingredients together in a bowl.

• Put to one side until you are ready to assemble the bun.

Fish Fingers:
• Cut the Alaska pollock fillets into fingers and coat in tempura flour.

• Mix water into the remaining tempura flour to make a batter.

• Dip the fish in the batter then coat with breadcrumbs.

• Deep fry for 2 minutes, or shallow fry on each side until golden brown and cooked through.

Assembling the buns:
• Steam the buns in a steamer for 5 minutes while the pollock fingers are cooking.

• Drain off any excess oil from the fish and season with either furikake seasoning or salt.

• Tease open the bun gently.

• Add a dollop of tartare sauce, then add the gem lettuce.

• Add another dollop of tartare sauce, then add the pollock finger.

• Close the bun, secure with a cocktail stick, and serve.