Bao Bun With Pickled Fish
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Ingredients :
350g (2 1/3 cups) all-purpose flour
2 teaspoons instant yeast
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons neutral oil (vegetable, canola or peanut oil)
180g (approximately 3/4 cup) lukewarm water
3 tablespoons sesame oil, for brushing
Preparations:
Mix the dough. In a large bowl, combine 350g (2 ⅓ cups) all-purpose flour, 2 teaspoons instant yeast, 2 teaspoons baking powder, 1 teaspoon salt, 2 tablespoons of neutral oil and 180g (¾ cup) lukewarm water.
With a large spoon, stir to combine until a rough, shaggy dough forms.
Use your hands to bring it together into a ball. Give it a couple of quick kneads in the bowl to scrape up any leftover bits of flour, then turn it out onto a lightly floured surface. filling
Knead the dough. With the heel of your hand, push the dough away from you, then fold the part you just pushed away back on itself, give the dough a quarter turn and repeat this motion. Continue like this for about five minutes. You’ll start to feel the texture of the dough changing – what was a little rough will become smooth and supple. At this point, you’re ready to shape your bao. You can also do this in a stand mixer with the dough hook attached if you have one.
Prepare your steamer. Cut out 12 small squares of parchment paper, about 5cm squared.
Alternatively, you can line the entire steamer basket. To do that, cut a piece of parchment paper into a circle that will fit inside your steamer. Fold it in half, then in half again, then make 5 small cuts along the folded edge. When you unfold it, you’ll have created a perfect liner with holes for steam to get through. Pop it inside the steamer.
Shape the bao buns. Roll the dough into a log, about 12 inches long. Divide4. Shape the bao buns. Roll the dough into a log, about 12 inches long. Divide the log into 12 equal pieces – if you want to get exact, you can use a scale (each piece should weigh roughly about 50g).
Working with one at a time and covering the other pieces of dough with a clean kitchen towel (this is to stop them drying out), shape a piece into a small ball.
Then gently flatten the ball into a small oval and use a rolling pin to roll the dough into an oval shape, about 3 inches or 8cm long. Brush the exposed side with sesame oil, then fold it onto itself.
Place on a little square of parchment paper (or into the lined steamer straight away), then put into the steamer, leaving about an inch between each bun so they don’t stick together. Repeat with the remaining pieces of dough.
Let the bao rest. At this point, the dough needs to rest for about 30 minutes to puff up and rise a little. I like to take a photo on my phone of the bao as I place them in the steamer, so it’s easy to compare and see how they’re going.
After 30 minutes, they should look a little puffier.
Now it’s time to cook them. Bring a large pot of water to a boil (I boil the kettle and pour that into a pot for ease).
Place the steamer on top of the pot and let steam for 12 minutes, until the buns puff up even more and look lovely and glossy. They’re now ready to fill.
PICKLED FISH
- 2 T mild curry powder
- 1⁄2 t ground turmeric
- canola oil, for frying
- 1 cube each fresh crushed garlic, ginger and chilli
- 2 bay leaves (optional)
- 1 x 400 ml can coconut cream
- 1 x 390 g jar mild pickled onions, chopped, brine reserved
- 1–2 T sugar
- 1 x 450 g box frozen hake medallions
- 1 lemon, halved
- sea salt and freshly ground black pepper, to taste
- pre prepped bao buns
- fresh coriander, for serving
Method
1. In a large pan, fry the curry powder and turmeric in a little canola oil over a low to medium heat until fragrant. Add the garlic, ginger, chilli and bay leaves (if using) and fry for 2–3 minutes until fragrant. Add the coconut cream, then fill the empty can with water twice and add to the pan. Simmer for 8–10 minutes, then add the chopped pickled onions, half the reserved pickled onion brine and the sugar. Simmer for a further 10 minutes.
2. Add the frozen fish to the sauce and gently simmer until cooked through, about 10 minutes. The fish should flake apart easily. Remove from the heat and squeeze over the lemon.
3. Season to taste, adding more pickle brine if you like. Serve warm or at room temperature with bao buns and cucumber raita
