Bao buns with breaded branzino & coleslaw – Recipe

Crispy breaded sea bass bao buns with tangy coleslaw and spicy sriracha mayo. A quick, flavourful recipe that serves 2 in under 20 minutes.

Ingredients

• 4 bao buns, steamed
• 2 fillets, breaded branzino/sea bass
• For the coleslaw:
  • 2 tbsp. Mayonnaise
  • 1 tablespoon vinegar
  • 1 tbsp olive oil
• For the bao buns:
  • 1 red cabbage, grated in mandolin
  • 1 green apple, grated in mandolin
  • 1 lemon zest
• For the sriracha:
  • 4 tablespoons of mayonnaise
  • 2 tablespoons Sriracha

Cooking Instructions

• Preheat the oven to 180^oC (356^oF)

• To make the coleslaw, mix the ingredients in a bowl.

• To make the sriracha, mix the two ingredients together.

• Heat up  the fillets in a preheated oven for 8-10 minutes at 180^oC (356^oF).

• Then cut them into strips.

• Spread the sriracha mayo on the base of the bao bun. Top with a bit of coleslaw and piece of breaded fillet.

• Garnish with the sriracha mayo and coloured sprouts.

• Serve with remaining sauce on the side and lime wedges