Charcoal bao buns with crispy fish – Epis...

Method

BAO BUN

1. In the kitchen aid mixer, place all the ingredients.
2. With a dough hook mix until a smooth dough forms.
3. Oil a bowl on all sides and place the dough into the bowl.
4. Cover with clingwrap or a wet cloth and leave to prove until doubled in size.
5. Once doubled in size, knead dough by hand for 30 seconds to knock out some air bubbles.
6. Weigh out 50g portions and roll onto smooth balls (keep on tucking the sides under the dough until the top is smooth, then pinch the bottom together to seal.) – you can make the dough portions larger if you want a larger bao.
7. Turn the round ball around with the pinched side to the top. With a rolling pin roll out into long oval shapes.
8. Brush the surface of the dough with oil and then fold in half to form a half moon shape.
9. Cut small blocks of baking paper about the size of the buns, brush with oil and place the bun on top of the square.
10. Let them rest for ten minutes and then prove again slightly.
11.  Steam in a bamboo basket over a pot of boiling water for 10 – 12 minutes.(If you do not have a bamboo steaming basket, place some paper towel or a small kitchen towel at the base of a large pot, place a plate upside down onto the towel. Fill the pot with water until just below the top of the plate base. Place another plate on top of the bottom plate and then bring the water to a boil. Pack your buns onto the plate and steam for 10 – 12 minutes. Wrap the pot’s lid with a kitchen towel to ensure that water which condensates on the roof of the pot does not drip onto the buns when steaming.)
12. Remove from the pot and leave to cool slightly, separate the buns two sides from each other while still warm to ensure they do not rip.
13. Place to one side until serving.

PICKLED VEGGIES

1. Cut the red cabbage and carrot into very thin strips and place into a bowl.
2. Drizzle with some mirin, sesame oil, salt, honey and toasted sesame seeds.
3. Mix well, let stand at least 10 minutes before use to marinate.

FISH GOUJONS

1. Cut the fish fillet into 5 cm pieces. Add to a bowl.
2. Add the milk, lemon juice, garlic, salt and pepper. Mix well.
3. Wrap the bowl with clingwrap and place in the fridge for 1 hour to overnight to marinate.
4. Heat oil in a pot. Place the back of a wooden spoon into the hot oil to test if it’s hot. If the spoon bubbles the oil is hot.
5. In a small bowl, mix some flour with salt and pepper.
6. Dust the fish in the seasoned flour and fry in the hot oil until crispy, about 3 minutes.
7. Remove from the oil and place onto some paper towel to drain extra oil.
8. Season with a little bit of salt to finish off.

NAUC CHAM SAUCE

1. Place all the ingredients into a bowl and mix well.
2. Place into a small bowl to serve with bao.

FURIKAKE

1. Preheat the oven to 180 degrees.
2. Heat some oil in a pot.
3. Peel the potato with a peeler until the whole potato is thin ribbons.
4. Fry the potato “skins” in the hot oil until crispy.
5. Remove from the oil, place onto paper towel to drain extra oil and season with salt immediately.
6. Place the nori sheets in a hot oven until crispy, about 7 – 10 minutes.
7. Toast the sesame seeds in a dry pan until lightly browned.
8. Place the crispy potato skins, crispy nori sheets, sugar and toasted sesame seeds into a blender and blend until it forms a powder.
9. Place into a small bowl to serve with bao buns.

LIME CORIANDER MAYO

1. Place all the ingredients into a blender and blend until smooth.
2. Pour mayo into a piping bag and place to one side.

TO ASSEMBLE THE BAO BUNS

1. Open a bun a place a spoon of cabbage and carrot salad into the bun, top with 1 or 2 pieces of fish.
2. Drizzle the fish with the lime coriander mayo.
3. Top with fresh coriander leaves and micro herbs to garnish.
4. Serve with the furikake and nauc cham dip.
5. When eating, dip the bao into the nauc cham dressing and then into the furikake powder.