Name: Crispy Monkfish Cheek Bao (香脆鮟鱇魚包)
Yield: Serves 4
Cuisine: Chinese
Ingredients: vegetable oil, for frying; a pinch of salt; 8 large monkfish cheeks (off the bone – ask your fishmonger to do this); ½ teaspoon salt; ½ teaspoon chilli powder; 1 teaspoon ground turmeric; 1 large fresh red chilli; 1 clove of garlic; ½ a portion of bao dough, ready to make 8–10 steamed hirata buns or burger baos; 20 fresh curry leaves; ¼ teaspoon cracked black pepper; approx. 250 ml (9 fl oz/1 cup) very cold soda water; 100 g (3½ oz/¾ cup) plain flour (all-purpose flour); 20 g (¾ oz) cornflour (cornstarch); a pinch of cracked black pepper

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

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

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Ingredients

Method

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