Crispy Coated Fish Bun with Curry Mayonnaise, Mushroom Silage, and Shallot

Ingredients:

For the Fish:

• 4 hybrid printed Grouper fillets.

• Oil for frying

• Basil leaves (preferably Thai)

• 4 steamed buns

For the Curry Mayonnaise Spread:

• 200 grams mayonnaise

• 10 grams curry powder

• 5 grams lemon juice

For the pickled shallots Onions:

• 2 Thinly sliced a shallot.

• 200 grams apple cider vinegar

• 150 grams sugar

For the Tempura Mixture:

• 200 grams tempura

• 120 grams soda water

• 5 grams curry powder

• 5 grams ginger powder

• 5 grams sweet paprika

• Salt

Instructions:

For the Tempura Mixture:

1. In a bowl, combine the tempura, soda water, curry powder, ginger powder, sweet paprika, and a pinch of salt.

2. Mix everything together to achieve a uniform and slightly liquid texture, like pancake batter before cooking.

For the Curry Mayonnaise Spread:

1. In a separate bowl, mix the mayonnaise, curry powder, and lemon juice until you have a smooth and consistent texture.

For the pickled shallots Onions:

1. Mix the sugar and apple cider vinegar together until all the sugar dissolves.

2. Soak the thinly sliced shallot in the vinegar mixture for 10-20 minutes before serving.

Assembly:

1. Steam the buns in a designated steaming vessel for about 10 minutes.

2. Dip each fish fillet in the prepared tempura mixture.

3. Fry the coated fish in preheated oil at 170 ° for about 3 minutes, or until the coating turns a darker shade and the fish is fully cooked.

4. Prepare the steamed buns by spreading the curry mayonnaise on both sides.

5. Place a large basil leaf on the bottom bun.

6. Top with a portion of pickled onions in silage.

7. Lay the fried fish on top of the onions.

8. Close the bun and take a bite.