Recipes in the world of Flavilo

Panko crusted crispy fish bao bun served

Panko Crusted Crispy Fish Bao Buns

Panko breadcrumbs, or Japanese breadcrumbs, were originally developed in Japan during World War II to provide a crispier texture to foods. Over time, this special breading conquered the world and is now a favorite element of Asian and Western cuisines alike. The steamed, soft texture of the bao bun provides a perfect contrast to the crispy panko breaded fish fillet. Fresh vegetables and tartar sauce further enrich the taste experience. On a cold winter evening, there's nothing better than a warm, fragrant panko crusted crispy fish bao bun on the table. This dish is an ideal choice for family dinners, entertaining guests, or even a street food-style evening at home. To make it even more special, use spicy lime mayonnaise or add some pickled vegetables to the filling.

Prep Time 20 min
Preparation 15 min
Total 35 min
750 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 8 Bao buns
⭕ 400 g White fish fillets
⭕ 100 g Panko breadcrumbs
⭕ 50 g All-purpose flour
⭕ 2 Eggs
⭕ 500 ml Oil (for frying)
⭕ 80 g Carrot
⭕ 100 g Lettuce leaves
⭕ 4 tbsp Tartar sauce
⭕ 1 tbsp Chives

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    Preparation Steps

    1

    To start, cut the fish fillets into smaller, palm-sized pieces. Season with salt and pepper to taste. Prepare the ingredients for breading: flour in one bowl, beaten eggs in another, and panko breadcrumbs in a third.

    2

    Dredge the fish fillets first in flour, then in egg, and finally in panko breadcrumbs. Make sure to coat all sides thoroughly with the breadcrumbs for a crispy result.

    3

    Heat plenty of oil in a skillet over medium heat. Fry the breaded fish fillets for 3-4 minutes per side, until golden brown and crispy. Drain on paper towels.

    4

    Steam the bao buns for 6-8 minutes in a bamboo steamer or in a covered pot using a metal strainer. Do not lift the lid during steaming to prevent the steam from escaping!

    5

    Grate or julienne the carrot into thin strips, and cut the lettuce leaves into smaller pieces. These will form the fresh and crunchy vegetable base.

    6

    Carefully open the softened bao buns, then place a small portion of lettuce and carrot inside. Add the crispy fish fillet on top, and drizzle with tartar sauce.

    7

    Sprinkle the top with finely chopped chives, and serve immediately. Tip: The fish is best enjoyed fresh and crispy, to best appreciate the play of textures.