Miso-glazed salmon bao buns (pescatarian)

Instructions

1. 1

   In a large mixing bowl combine plain flour, instant dried yeast, caster sugar, fine salt and baking powder. Whisk briefly to blend.

2. 2

   Warm the milk and water to about 38°C (hand-warm). Mix with 2 tbsp of the vegetable oil, then pour into the dry mix and stir until a shaggy dough forms.

3. 3

   Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.

4. 4

   Lightly oil a clean bowl, place the dough inside, cover with cling film or a damp tea towel and leave in a warm place to rise until doubled in size, about 60 minutes.

5. 5

   Gently deflate the dough. Divide into 8 equal portions, roll each into a ball and flatten to an oval about 10cm across. Brush each oval very lightly with vegetable oil, fold in half (or place a piece of baking parchment between folds to stop sticking) and place on a baking tray/tin.

6. 6

   Cover the shaped buns with a clean tea towel and leave to prove for a second time for 30 minutes until puffy.

7. 7

   While the buns are proving, make the quick pickles: put the sliced cucumber and julienned carrot in a bowl, add rice vinegar, a pinch of caster sugar and a pinch of fine salt. Toss and leave to sit while you make the glaze and cook the salmon.

8. 8

   Mix the white miso paste, light soy sauce, mirin, honey, grated fresh ginger and minced garlic in a small bowl to make a sticky glaze.

9. 9

   Heat a frying pan over medium-high heat with 1 tbsp vegetable oil. Sear the salmon pieces skin-side down (if skinless, present-side down) for 2–3 minutes, turn, then reduce heat slightly, spoon over the miso glaze and cook for a further 3–4 minutes until just cooked through. Finish with a sprinkle of sesame seeds.

10. 10

    Stir together the mayonnaise, sriracha and the juice of half the lime to make a quick chilli mayo.

11. 11

    Set up your steamer (bamboo steamer over a wok or a metal steamer). Bring the water to a rolling boil, arrange buns (with parchment if folded) in the steamer so they have room to expand and steam for 12 minutes with the lid on. Remove from steamer and rest 1 minute before opening.

12. 12

    Assemble: open each bao, smear with chilli mayo, add a piece of miso-glazed salmon, some pickled cucumber and carrot, scatter spring onions and fresh coriander, squeeze over a little lime and finish with sesame seeds. Serve immediately.

Tips

• Warm liquids for the yeast should feel gently warm to the wrist (about 38°C) — too hot and the yeast dies, too cold and it won’t rise.
• If you’re short on time you can use 8 store-bought steamed bao and follow the filling steps only — skip the dough and proofing.
• Line each folded bun with a small square of baking parchment to stop them sticking together in the steamer.
• Keep an eye on the salmon when glazing — high sugar in the glaze can burn quickly, so reduce the heat after the first sear.
• Leftover buns keep in an airtight box in the fridge for 24 hours; reheat in a steamer for 4–5 minutes from cold to restore texture.

Substitutions

• salmon fillet → large prawns, peeled and butterflied (use same weight)

  Stays close

• plain flour → strong white flour, same weight (will give slightly chewier texture)

  Stays close

• white miso paste → red miso, same weight (stronger, more savoury flavour)

  Noticeably different

• mayonnaise → Greek yoghurt, same weight (tangier and lighter)

  Noticeably different

Nutrition

Per serving · estimated

585

Calories

30 g

Protein

62 g

Carbs

24 g

Fat

5 g

Fibre

9 g

Sugar

850 mg

Sodium

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