Light Years Panko Fish Bao Buns
Recreate our cult classic panko crumbed fish baos at home! This dish combines the beloved flavours of a traditional fish sandwich with the fluffy, pillowy goodness of bao buns.
Easy to make and perfect for summer gatherings or a cozy family dinner. Join us as we guide you through the steps to create these mouthwatering Panko Fish Bao Buns, a dish that promises to become a new favorite in your recipe repertoire!
~ PANKO FISH BAO RECIPE ~
PANKO CRUMBED FISH INGREDIENTS
120 gram white fish (barramundi or snapper)
1 egg (beaten)
Flour
Panko bread crumbs
TARTARE SAUCE INGREDIENTS
50 gr dill pickles
½ teaspoon dijon mustard
½ bunch chopped dill
½ chopped red onion
200 grams kewpie mayonnaise
10 grams salted capers
Juice from a quarter lemon
BAO INGREDIENTS
Baby gem or cos lettuce
Dill pickles
Bao, we recommend Wonderbao
PANKO CRUMBED FISH - METHOD
Cut fish into four x 30 gram pieces, then gently use the palm of your hand or the back of a knife to flatten into a nice even medallion
Coat the fish pieces in the flour, then dip into the egg and then into the panko breadcrumbs*
*you can prep this part ahead then keep in the refrigerator until it’s time to eat
LIGHT YEARS TARTARE SAUCE - METHOD
Finely hand chop pickles, onion, capers and dill
Squeeze out any excess liquid on these using kitchen towel
Mix chopped ingredients with the kewpie mayonniase, dijon mustard and lemon juice
Check seasoning and adjust as needed
BAO - METHOD
Heat vegetable oil in a frying pan so you can shallow fry the fish
Cook for approximately 1 min each side or until golden and crunchy
Season with salt and pepper
Into a hot bao bun add your lettuce, dill pickles, and fish with a good dollop of tartare sauce
If you love the idea of these baos but would prefer someone else to do the dishes book a table at your nearest Light Years and we'll do the hard work for you!
