These crispy snapper bao buns from WIRFAB Leader, Cara Cummings, are the perfect mix of fresh, crunchy and spicy. Lightly fried snapper, zesty sriracha carrot slaw and soft, fluffy bao make them an easy weeknight win or a fun dinner-party favourite. They’re simple, vibrant and guaranteed to disappear fast.
Ingredients
(serves four)
Snapper fillets
½ cup mayonnaise
1 ½ tbsp sriracha chili sauce
¼ lemon
1-2 carrots
2 sprigs spring onion (thinly sliced)
Handful coriander (optional)
½ cup corn flour
Pinch salt and pepper
2 tsp paprika
Canola oil
8 bao buns
Hoi sin sauce
Method
1. In a small dish, add the mayo, sriracha sauce, pinch of salt and juice of ¼ lemon. Stir well and check taste for balance of flavours.
2. Julienne (thinly slice) the carrots and stir through in the sriracha mayo mix and set aside.
3. Take the snapper fillets and cut into lengths the same size as your bao buns.
4. Mix the corn flour, salt, pepper and paprika and coat the snapper.
5. Steam the bao buns (as per instructions on the packet).
6. Whilst the buns are steaming, heat a good splash of oil in a pan on medium heat and cook the snapper fillets. The corn flour will allow them to crispen. Cook for no longer than 2 minutes each side. They should be lovely and golden.
7. To build you buns, layer with a generous serve of the sriracha carrots, spring onion and the coriander. Lay your crispy fish on top and finish with a drizzle of hoi sin sauce. For an extra kick, add some fresh chili.
Enjoy while hot!
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Find more seafood recipes from our WIRFAB Leaders in our resources section.
Learn more about fishing in Victoria via the Victorian Fisheries Authority Rec Fishing Guide.