Crispy fish bao buns with spring onion, chilli sambal and wild garlic aioli

Method Print recipe

1. Wash the wild garlic and place in a blender, blitz with the mayonnaise to make your aioli, then set to one side
2. To make the sambal, blitz the green chilli, spring onion, coriander, oil and lime juice together in a blender, set to one side
3. Cook the steamed buns as per manufacturer’s instructions and keep warm
4. Cut the cod in half length-ways and roll in the flour until coated.
5. Place the batter mix in a bowl with 200ml water and mix into a smooth paste
6. Dip the cod into the batter mix so its fully covered, then cook in the fryer until reaching temperature and batter is crisp
7. Once the fish is cooked, spoon the sambal into the base of the bao bun, top with the cod, then the pea shoots and finally drizzle with aioli