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


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


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.


  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.


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