Alaska pollock fish finger bao bun by Andrew Koj

Alicia Parker


Premium Supplier 25th June 2020
Alicia Parker


Premium Supplier

Alaska pollock fish finger bao bun by Andrew Koj

60 min



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 lemom
  • 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)


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.

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