Ingredients

For the Bao Buns (Makes ~12 buns)

You can make these from scratch or buy ready-made steamed bao buns from an Asian grocer.

525 g cake flour or all-purpose flour
1½ tbsp caster sugar
1 tsp instant dry yeast
½ tsp salt
50 ml full cream milk
200 ml lukewarm water
1 tbsp olive oil
1 tbsp rice vinegar
1 tsp baking powder

For the Fish

~500 g Fish With a Story Carpenter fillets, or other
½ cup cake flour (for dredging)
2 large eggs, beaten
1½ cups panko breadcrumbs
Salt & pepper, to taste
Neutral oil for frying (e.g. canola or sunflower) – or air fryer

 

For the Pickled Red Cabbage

¼ red cabbage, finely shredded
3 tbsp rice vinegar
1 tbsp soy sauce
Optional: 1 tsp sugar or a few drops of sesame oil

 

To Serve

Kewpie mayonnaise
Fresh coriander leaves
Optional: thinly sliced spring onion, chilli threads or sriracha

Method

1. Quick-Pickle the Red Cabbage (preferably the night before)

In a small bowl, combine finely shredded red cabbage with rice vinegar and soy sauce. Add a pinch of sugar or sesame oil if desired. Mix well, cover and leave to pickle in the fridge for at least 4 hours (overnight for best flavour).

2. Make or Steam the Bao Buns

If making from scratch:

• In a large bowl, combine flour, sugar, yeast, and salt.
• In a separate jug, mix warm water, milk, olive oil, and vinegar.
• Slowly add wet ingredients to dry, mixing into a dough. Knead until smooth (8–10 mins).
• Cover and proof in a warm place until doubled (1–1.5 hrs).
• Punch down, knead in the baking powder, roll out and shape into bao (folded in half over a bit of parchment).
• Let rest 20 mins, then steam for 10 minutes in a bamboo or metal steamer.

If using store-bought bao: Steam for 8–10 minutes from frozen until soft and fluffy.

3. Prepare the Fish

• Cut carpenter into small pieces (~5 cm) for easy fitting inside the buns. Pat dry and season lightly with salt and pepper.
• Set up a crumbing station: one plate flour, one bowl beaten egg, one plate panko.
• Dip each piece of fish into flour, then egg, then panko.
• Heat 2-3 cm of oil in a pan over medium-high heat.
• Fry fish in batches until golden brown and crispy (about 2-3 minutes per side). Drain on paper towels.

4. Assemble the Bao

• Open each steamed bao bun and spread with a generous spoonful of Kewpie mayo.
• Add a few pieces of crispy fish.
• Top with pickled red cabbage, fresh coriander, and any extras like chili or spring onion.

Tips & Variations

• Add a drizzle of sriracha or gochujang for heat.
• Try quick-pickled carrots or cucumber for added crunch.