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Seafood Recipes

NORWEGIAN HERRING IN BAO BUNS WITH SWEET CHILLI SAUCE

NORWEGIAN HERRING IN BAO BUNS

Norwegian herring in bao buns with sweet chilli sauce. Airy, delicious bao buns with spicy herring – a new dish in the “Herring re:invented” series by René Stein, featuring unusual flavours that allow the herring to shine in a whole new light.

Recipe courtesy Seafood from Norway

Serves: 4

Time: 50-60 minutes

Skill level: Difficult

Ingredients

8 herring fillets

Bao buns

300g wheat starch
100g tapioca flour
450g warm water
20g vegetable shortening
4g dried yeast
1 pinch salt

Garnish

40g sweet chilli sauce
5g fresh coriander leaves
1pack shimeji mushrooms
40g snow peas
40ml rice vinegar
10g sugar
salt

Method

  • Cut half of the herring into small chunks and the other half into strips.
  • Mix the flour, water, fat, yeast and salt into a smooth dough and leave to rest.
  • Mix the herring chunks, chilli sauce and coriander (chopped) and leave to chill in the fridge.
  • Roll out the dough, portion out the filling into it and shape into balls. Leave to rise a little and steam in a steamer basket for 8 minutes.
  • Cut sugar snap peas into fine strips. Mix the sugar snap pea strips, rice vinegar, sugar and salt.
  • Marinate the mushrooms in the mixture and lightly sauté in a pan. Add the sugar snap peas and warm through.
  • Marinate the herring strips in a little sauce.
  • Place the buns on the bed of vegetables and arrange the herring on top.
  • Finish with the marigolds.

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