Fried Fish Gua Bao
Gua Bao or “Taiwanese hamburgers” is such a versatile steamed bun, like most breads you can basically fill it with anything and it would work. Its popular with pork bellies but it is also amazing with pulled pork, fried chicken, pork ribs, tofu and even bacon and egg. Today we will add to that amazing list hence we will be using some fish with it, the fried fish gua bao.
Fried Fish Gua Bao can be made in many different ways but Ang Sarap’s version will use snapper, carrots, spring onions, pickled red onions, garlic sriracha mayonnaise and sweet chilli sauce. It’s a nice combination of flavours from the sweet, spicy and creamy sauce, creamy sweet buns, tangy pickled onions and savoury fish it a good complement of flavours in one bite, not to mention the array of textures as well.
This dish is quite simple to prepare as long as you have the store bought gua bao, all you need to do is prepare the fish, and since this seafood is quite fast to cook then your dinner will be sorted in less than 20 minutes.
- 12 pcs large gua bao
- 6 pcs large snapper fillets
- ½ cup cornstarch
- 1 cup julienned carrots
- 1 cup julienned spring onions
- pickled red onions (recipe below)
- sweet chilli sauce
- freshly ground black pepper
- 2 large red onions
- 1 cup vinegar
- ¼ cup sugar
- Steam you gua bao.
- Heat oil in a skillet or a shallow thick pan.
- Cut each snapper fillet in half. Season with salt and freshly ground black pepper. Lightly coat each fillet with cornstarch then pan fry fish for 3-4 minutes on each side in medium heat.
- Remove fish from pan then set it aside.
- Grab a gua bao, spread a tablespoon of sriracha mayonnaise then fill it with julienned carrots, julienned spring onions, pickled red onions and a fried fish then top it with sweet chilli sauce. Do it with the rest then serve.