Crispy Monkfish Cheek Bao

Name: Crispy Monkfish Cheek Bao (香脆鮟鱇魚包)
Cuisine: Chinese
Ingredients: approx. 250 ml (9 fl oz/1 cup) very cold soda water; ¼ teaspoon cracked black pepper; a pinch of salt; a pinch of cracked black pepper; 8 large monkfish cheeks (off the bone – ask your fishmonger to do this); 8 large monkfish cheeks (off the bone – ask your fishmonger to do this); ½ a portion of bao dough, ready to make 8–10 steamed hirata buns or burger baos; 20 fresh curry leaves; 1 large fresh red chilli; 1 clove of garlic; 20 g (¾ oz) cornflour (cornstarch); 1 teaspoon ground turmeric; ½ teaspoon chilli powder; ½ teaspoon salt; vegetable oil, for frying; 100 g (3½ oz/¾ cup) plain flour (all-purpose flour); 100 g (3½ oz/¾ cup) plain flour (all-purpose flour); 20 g (¾ oz) cornflour (cornstarch); ½ a portion of bao dough, ready to make 8–10 steamed hirata buns or burger baos; ½ a portion of bao dough, ready to make 8–10 steamed hirata buns or burger baos

香脆鮟鱇魚包

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hong Kong Diner

By Jeremy Pang

Published 2017

About

Ingredients

½ a portion of bao dough, ready to make 8–10 steamed hirata buns or burger baos

Asia
Hong Kong (China)
Fish course
Pescatarian

Method

Given the hands-on intensity of this recipe, you will want to make and steam your buns before beginning the steps below. This way the baos will be ready and waiting for the crispy fish. To steam the buns.

Pick the curry leaves off their stems and put them into a small bowl. Roughly chop the red chilli into thumbprint-size pieces and finely chop