Bao buns with breaded branzino with mayonnaise sriracha and coleslaw

Serves 2 persons

4 bao buns, steamed

2 fillets, breaded branzino

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 Siracha

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 siracha 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 colored sprouts.

Serve with remaining sauce on the side and lime wedges