Crispy Basa Bao and Pork Dumpling Banquet

Nutrition per serve

Ingredients

• 1pcs Lebanese cucumber
• 1pcs carrot
• 300g pork and ginger dumplings
• 50ml teriyaki sauce
• 280g crumbed basa fish fillets
• 100g snow peas
• 20g miso paste
• 1pcs tonkatsu sauce
• 6pcs bao buns
• 50g smoky aioli
• 2pcs spring onion
• 2g shichimi togarashi
• 15ml white vinegar
• 5ml sugar
• 60ml (¼ cup) neutral-flavoured oil

Method

1. Step 1 — Make pickles
   Halve the cucumber lengthwise, then thinly slice on an angle. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Combine 1 tbs white vinegar and 1 tsp sugar in a large bowl and season with salt and pepper. Add the cucumber and carrot and toss to combine. Set aside to pickle, tossing occasionally, until needed.
2. Step 2 — Cook dumplings
   Heat 1 tbs oil in a medium frypan over medium-high heat. Cook the dumplings, without turning, for 2-3 mins until golden on one side. Carefully add the teriyaki sauce and 2 tsp water (take extra care adding liquid to the hot pan as the oil can spit and the steam created is very hot). Cover and steam for 3 mins or until the dumplings are tender.
3. Step 3 — Cook crumbed fish
   Meanwhile, heat 2 tbs oil in a medium frypan over medium heat. Cook the crumbed fish for 3 mins each side or until golden and cooked through. Remove from the pan and drain on paper towel. Season with salt and pepper.
4. Step 4 — Make miso soup
   While the fish is cooking, trim the stems from the snow peas, removing the strings from one side, then cut into thirds. Put the miso, 1 tsp tonkatsu sauce and 375ml (1½ cups) hot water in a small saucepan over medium heat. Add the snow peas and cook for 2-3 mins, without boiling, until tender (miso paste contains probiotics that can die when boiled).
5. Step 5 — Heat bao buns
   While the snow peas are cooking, remove the bao buns from the bag and put on a plate. Cover with a microwave-safe bowl and microwave for 2 mins or until fluffy and heated through. (Alternatively, follow the steaming instructions on the packet.)
6. Step 6 — Assemble bao buns
   Slice the crumbed fish. Spread the bao buns with the aioli and fill with the fish and some pickles. Drizzle over the pickling liquid and half the remaining tonkatsu sauce*. Thinly slice the spring onions and scatter over the bao buns and dumplings. Serve the bao buns and dumplings with the shichimi togarashi, miso soup and remaining pickles.

Allergens

Gluten, Sesame, Soy, Wheat, Sulphites, Fish, Egg