Alaska Pollock Fish Finger Bao Bun by Andrew Koj
Ingredients
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
Water
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)
Method
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.
