Temporary limited delivery, Thursday only

Fish bao

1. For the fish.
- 400 g cod fillets (skin removed) from Henderson To Home. You can use any other similar white fish.
- 40 g salt.
- 1 litre water.
Start off making a brine for the fish in the morning. Make a brine with salt and cold water. Cut the fish in eight equal size pieces and brine during the day until cooking of the fish.
2. For the coating.
- 200 g flour.
- 1/2 tsp chilli powder.
- 1 tsp garlic powder.
- 1/2 tsp salt.
- 1 egg whisked.
- 200 g panko or bread crumbs.
Heat up enough oil to deep fry the fish in to 180 degrees or set the temperature if using a fryer. Coat the fish pieces first in flour, then dip in the egg then the breadcrumbs.
If you prefer a thicker coating you can dip the fish in flour again, then egg and finish with crumbs. Fry for about 3 minutes each side until golden.
3. For the mayo.
- 1 egg yolk.
- 2 dl natural oil.
- 2 tsp dijon mustard.
- 1 tsp sesame oil.
- 3 tbsp sriracha (depending how hot you want it!).
- Lemon juice.
In a blender, add yolk, mustard and sriracha, blend whilst drizzle in all of the oil. Do not salt before all is incorporated as both mustard and sriracha contains salt. Season to taste with salt, pepper, sesame oil and lemon juice. Add some more sriracha if you prefer it spicier.
4. For the cucumbers.
- 300 ml water.
- 200 ml sugar.
- 100 rice wine vinegar.
- 2 green chillies.
- 1 cucumber.
Start 2 days before eating the baos if possible. Dissolve sugar in some of the water and mix with the remaining water and vinegar. Peel the cucumber lengthwise but keep some of the peel on, slice and mix with the pickling liquid.
5. For the buns.
Makes 16 buns (!)
- 530 g plain flour.
- 1/2 tsp salt.
- 7 g instant yeast.
- 40 g caster sugar.
- 10 g baking powder.
- 50 g milk.
- 200-250 ml warm water.
- 25 ml oil.
In a mixing bowl, add flour, salt, yeast, sugar and baking powder, mix and pour in the liquids. Knead until a smooth ball. Cover and let rise in a warm place for 1-1 1/2 hour or until double in size.
Divide the dough in smaller pieces at 50g each, roll a tight ball and let rise for another hour. Roll out each ball to an oval shape and brush the topside with oil and fold over. Let rise for another hour and stream in batches for 8 minutes in a bamboo steamer (a colander works too).
To assemble the baos:
Open the bun and spread a layer of sriracha mayo, add a few slices of pickled cucumber, kimchi is lovely too if you have in hand, then add the fish and some more mayo.