Classic Bao Buns with Barramundi

by Leah Halmagyi


  • 60g lard, melted
  • 7g instant dried yeast
  • 35g caster sugar
  • 300g bakers’ flour
  • 100g plain flour
  • 1 tsp fine salt
  • 400g barramundi fillet, cut into strips.
  • 2 eggs, beaten
  • 1 cup ground rice
  • vegetable oil, for shallow frying
  • 1 cup cashews
  • 2 Tbsp hoi sin sauce
  • 2 Tbsp mayonnaise
  • 2 cup cabbage, shredded
  • ¼ bunch coriander, choppe


Preparation time: 30 minutes
Cooking time: 15 minutes
Serves: 4-6

1 Combine half the lard with the yeast, sugar, flours and 200ml warm water in the bowl of an electric mixer and mix with the paddle attachment on medium speed for 5 minutes. Add the salt and mix for 3 more minutes. Cover with cling film and set aside for 1 hour, until doubled in size.
2 Divide into 12 pieces, roll into balls, then roll out to oval shapes. Brush with the remaining lard and fold over. Place each on a piece of non-stick baking paper, then cover and set aside of 20 minutes, to rise. Place in a steamer and cook gently for 7 minutes until puffed and just set.
3 Dip the fish in eggs, then toss in ground rice. Fry in vegetable oil in a pan over a moderate heat until golden and crisp. Drain on kitchen paper.
4 Pound the cashews in a mortar until a coarse paste forms, then mix with the hoi sin sauce and mayonnaise. Split the bao buns and fill with cabbage, coriander, fish and sauce.